Bridget's Recipe Corner

As you probably have guessed by now, I love pasta. I have never been a big believer in eliminating entire food groups from my diet. Instead, I subscribe to the "everything in moderation" policy. I guess I would rather run a little longer or lift a few more weights than stop enjoying the food I love. With that in mind, this week's recipe is another of my favorites. It's best served in bowls with toasted Ciabatta bread to soak up the wonderful broth. Hope you enjoy it too!

Acini de Pepe & fresh vegetables

1 lb. box De Cecco Acini di Pepe (little pearls or peppercorns)
3 cups broccoli (crowns only, cut into small pieces)
3 red bell peppers, roasted, peeled & chopped *
2 shallots, minced
1 bag fresh spinach

1-2 cloves garlic, minced
olive oil
2 t. red pepper flakes (more or less to taste)
salt & pepper, to taste
2-3 cups chicken stock or chicken broth, warm
1/4 c. butter
1 1/2 c. freshly grated parmesan

If time allows, broil and roast red bell peppers.  When charred on all sides, remove from the oven, place in large bowl and cover for several minutes. When cooled slightly, peel the skins, remove the seeds and chop into small pieces. Set aside. Heat 2-3 tablespoons olive oil in large skillet. Over medium heat, add garlic and shallots. Toss well. Cook for several minutes, without browning garlic.  Add broccoli and roasted peppers and red pepper flakes. Continue to cook over medium heat for several minutes.  Slowly add one cup of warm chicken stock/broth. Mix well and let the liquid cook down a little, approximately 5 minutes. Add another cup of broth and spinach. You may have to add the spinach in batches as it cooks down quickly. Mix well. While this is cooking, bring large pot of water to boil and cook the pasta. Let the vegetable mixture continue to cook for another 5-10 minutes. Add the last cup of broth and the butter. Stir well. Continue cooking for 5 about minutes. Blend in about 1/2 cup cheese. Stir well. Drain the cooked pasta and return to its pot. Slowly add the cooked vegetables/broth to the pasta. Add another 1/2 cup cheese and mix well. Serve in bowls. Sprinkle with cheese.

You can serve this pasta as a main dish, or if there are hungry teenagers involved, you may wish to serve it with sautèed, seasoned chicken breasts as I usually do.

*You can use roasted peppers from a jar. They are pretty inexpensive at Sunflower Market.

Serve this with your favorite bottle of wine. I would recommend one of my new favorites...Fuente Elvira Verdejo from Spain.