What. A. Weekend.
America had a birthday, fireworks were shot, dogs were frightened, a bush caught on fire, brats and burgers were consumed by the truckloads, warm hugs were shared between old friends, the swimming pool was not once neglected, root beer float shots were consumed by the gallons, chacos never left my feet, quality time with besties was bountiful, America had a birthday.
Oh right, I already said that.
We’re back home and settling into the old routine once again. I was so tired when we got home I fell on the sofa face first, so dinner was up to the man.
Thank heavens for the garden, and half-empty (or HALF-FULL FOR US CHIPPER DIPPERS) boxes of pasta in the pantry.
Pressing reset button…..now.
Quick Pasta with Broccoli and Cabbage:
What it took for 2:
* 1/2 pound rotini
* 1 head of broccoli, torn into florets
* 1/4 head purple cabbage, sliced thinly
* 2 cloves garlic, minced
* 2 sprigs thyme
* 2 Tbs. extra-virgin olive oil
* 1/4 cup green beans, cut into 1-inch strips
* 1/4 peas
* coarse salt and freshly ground pepper
Cook the pasta until it reaches al dente. Reserve 1/4 cup pasta water, but drain the rest.
Grill the broccoli until nice and charred.
In a medium skillet, heat the oil over medium-high. Add the garlic and bloom for 30 seconds. Add the cabbage and thyme. Season with salt and pepper and cook until slightly softened, 8 minutes. Toss in the green beans and peas and cook 3 more minutes. Add the grilled broccoli, pasta and pasta water. Toss to combine.
Serve with fresh parsley and parmesan shavings.
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