Whole Wheat Linguine with Broccoli

This is fairly similar to the kind of pasta dishes I make all the time so I’m not going to bother transcribing the recipe – heat EVOO in a skillet, add some kind of leafy green (broccoli in this case) + garlic/red pepper flakes/pine nuts and serve over whatever kind of pasta is on hand.  The wrinkle in the WF recipe, and one I really like, is the addition of a splash of soy sauce and lemon juice at the end just before you toss everything together.  I was a little dubious at first, but it really complements the flavor of the pine nuts.

Pasta DoughThe other wrinkle I added was that I made the whole wheat linguine myself, and it was NUMMY.  I tried the recipe that came with the pasta maker attachment and it was like trying to knead a brick.  So I threw out that batch and used Marcella Hazan as a guideline instead.  I also used half white and half wheat flour instead of 100% whole wheat.  It came out much better the second time.

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Dylan Report:

I’ve been trying to get dinner on the table by 7 so we can all eat together.  With something as fast as this (making pasta with the machine takes less time than bringing the water to a boil), it’s easy.  Dylan was a big fan of the pasta, the pine nuts, and the cheese, and gamely tried a few broccoli florets before ultimately deciding he’d rather have applesauce than anything green and leafy.  Whole wheat is a vegetable, right?dscn3629

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