Try this easy weeknight roasted broccoli and tomato summer pasta skillet for a fresh and light meal with lots of seasonal vegetables.
The British Royal heir is coming, the British Royal heir is coming!! The day nine months in the making is finally here and my productivity level at work has absolutely tanked…Oh wait I’m not even at work yet. I just barely made it into the shower and got dressed into the first thing out of my closet to remotely match and go together because I’m furiously checking tweets, news outlets, cosmic signals and everything trying to get the latest updates on this royal babe. It’s stooopidddd…. To say that I’m obsessed would be a categorical understatement – but you already knew that I was a little bit touched. Sorry, not sorry. And things are getting totally crazy around here (ie – my mind).
Ben and I just got back to a weekend in Portland where we ate, drank and soaked in our weird neighbor to the south – and with all the time I was on my phone, about half of it was spent on checking twitter to see if there were any new “The Royal Womb is EnRoute” tweets. I have a VERYYYYY understanding husband. But I’m not sure he can take much more of my excitement over the whole ordeal. Don’t worry hunny, it’ll be over soon – and I’m betting it’ll be a GIRL. And you heard it here first – her name will be Eugenia Sophia BananaHammock. KIDDING!!!
I know Alexandra has been top of the betting names list – and since the beginning that was my guess too – but with all that hype, there is no way that will be the baby’s name!! I’m betting Charlotte Elizabeth Diana Carole Cambridge. For a boy – George Arthur Charles Michael William Cambridge. But really you can toss about five names into the royal baby name and you’re bound to get ONE of their names right… Put all the names into a hat and pull ’em out one by one and BAM! Royal Baby Name!!
So if you’re like me and hanging on every baby update – make sure you eat in between refreshing those tweets. We have to keep our strength up! I love this roasted broccoli and tomato summer pasta skillet. I made it MONTHS ago and haven’t been able to tell you all about it because it was on a new product from Star Fine Foods. They’ve just released an all new line of mono-varietal olive oils that are divine. Mono-varietal means that each oil is made from a single type of olive which gives it unique flavors and characteristics. Each type of oil also has great pairings with certain types of food. The Fresh Olive Oil is light and airy, and perfect for roasting these veggies and coating this pasta. A little parmesan cheese never hurts either – so this is a very light and simple dish for summer. And if turning on your oven isn’t in the cards – try grilling your broccoli with some of this oil coating it. How delicious!
Now, I have some tweets to go check…
Roasted Broccoli and Tomato Summer Pasta Skillet
1 head broccoli, cut into long strips along the stems
1 pint Cherry Tomatoes, halved
1 cup Parmesan Cheese, shredded
1/2 cup Vegetable or Chicken Broth
1 1/2 cup Cavatelli Pasta, or other short pasta like Orechiette
1/4 cup Olive Oil
Salt and Pepper
1/4 tsp Red Pepper Flakes
1 clove Garlic, minced
Preheat oven to 400 degrees. Toss to coat the broccoli in olive oil, salt and pepper, red pepper flakes and garlic. Roast until they start to brown and become fork tender, about 12-15 minutes. Turn frequently as they cook. Remove from oven and allow to cool. Set aside.
While the broccoli is roasting, bring water to a boil in a medium sauce pan and cook pasta according to package directions. Drain pasta.
In sauce pan or skillet, heat chicken broth and slowy whisk in parmesane cheese until it begins to melt and make a light sauce. Toss in drained pasta and roasted broccoli and tomato. Turn gently and incorporate all ingredients. Serve immediately.