What can I say? I haven’t been cooking much. But this week, we got broccoli from our farmer, and I just couldn’t let it go to waste. I love broccoli! We didn’t have much else, though, so I kind of made do. It turned out really well, though, for a throw-it-together kind of thing.
In other news, I found a GREAT new website, via Tania. Kitty-Craft…how have I not seen this before? There are tons of Japanese craft books to choose from, plus Japanese fabrics and even a few patterns. I’m so excited! I plan on spending lots of time browsing this site.
Also, last night we screen-printed t-shirts for our crafty group, ZenFemme. They turned out really well! I think Justin was nervous about messing up someone’s shirt, since screen-printing is a messy, each-one-is-a-little-different, unpredictable kind of thing, but they all turned out nice. I can’t put into words how grateful we all are that he spent his Thursday night with a group of giggly girls, making shirts. The things we do for love. 🙂
Greek-ish Broccoli Pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 small heads broccoli, separated into florets
- 1 medium tomato, diced
- 1/2 teaspoon dried oregano
- 1/2 cup water
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- 6 to 8 ounces hot cooked bowtie pasta
- 1/4 cup crumbled feta cheese
Heat the oil in a large skillet over medium heat. Add the garlic and saute 1 minute. Add the broccoli, tomato, oregano, and water, and mix well. Cover and cook 5 to 8 minutes, until broccoli is tender. Stir in lemon juice, salt, and pepper. Mix with pasta and top with feta cheese.
Makes 3 to 4 servings.