Our CSA is bangin’ out the broccoli this year big time! This week’s box had another huge bag of the green goddess and we still had half of last week’s. Together we easily had two giant heads and then some. We also have a preponderance of tomatoes both CSA and front yard varieties, so I figured with a little leftover goat cheese and some fresh basil I’d whip up a little baked broccoli with rigatoni. The sauce “rosada” is a simple mixture of pureed tomatoes and cheese. This is a great make ahead dish, and could be easily frozen for later consumption.
Rigatoni Rosada with Broccoli Recipe
Ingredients:
Sauce:
4 oz. goat cheese
5 large tomatoes
1 tps. Salt
Freshly ground black pepper
Broccoli:
2 Tbs. olive oil
1 large onion
4 cloves garlic, minced
1 Tbs. balsamic vinegar
1-2 heads chopped fresh broccoli
dash water
1 package rigatoni pasta
½ cup parmesan cheese
¼ cup panko breadcrumbs
1 red pepper, diced
1 tsp. fresh basil, chopped
Directions:
Step 1 – put water on to boil. Cook pasta one minute less than recommended on package. Drain pasta.
Step 2 – Sauté diced onion on low heat in olive oil
Step 3 – Blend tomatoes and goat cheese until smooth
Step 4 – Once onions begin to caramelize, add garlic to sauté. When garlic releases its aroma, add balsamic to the pan until it begins to thicken.
Step 5 – Mix broccoli and water in with the onions and garlic. Raise heat and cover. Let steam for three minutes. Remove cover to let most of the water evaporate.
Step 5 – Mix sauce, pasta and broccoli in large bowl. Taste for salt and pepper. Toss in 1 tsp. chopped fresh basil.
Step 6 – Pour mixture into baking pan. Sprinkle diced peppers, parmesan and breadcrumbs over the top.
Step 7 – Bake for 30 minutes at 400 degrees.
Vegetarian Perspective 