It’s the middle of the week. I’ve worked late every night, and haven’t been to the store. I didn’t even take anything out of the freezer. I take a peek in my fridge to see if I can do better than grilled cheese or pb&j. I have a few slices of bacon, a crown of broccoli, and an almost empty container of half and half. This lady is about to make broccoli and bacon pasta with a light cream sauce.
The fun began when I was ready to add the pasta to the boiling water. I always, ALWAYS, have rotini in the cupboard, and this occasion was no exception. I only had about one cup’s worth, and I knew it wasn’t going to be enough for two people. So I grabbed some elbow macaroni and tossed it in as well. What could it hurt? They’re both pasta. I would later find out that though the theory was solid, different types of pasta require different cooking times. The rotini came out nice and al dente, while the elbows were a little on the soft side. Like very soft.
To save time, I blanched the broccoli in the pasta water, and cooked the bacon in the microwave. The sauce took minutes to come together since it was nothing more than heavy cream, a little garlic, and a green onion that I had found in the back of the fridge. This had to be one of the best dinners I’ve made in a long time without a recipe. It was simple, quick, and easy to prepare, yet was light and filling, and had all of my favorite ingredients. Miles, channeling his inner Gordon Ramsey, thought I was on a roll as far as dinner was concerned. I’m inclined to agree. Cooking has always been a challenge for me, but I’m really beginning to enjoy it.
Broccoli and Bacon Pasta
- 1 crown of broccoli cut into even pieces
- 4 strips of bacon cooked crisp and roughly chopped
- 8 ounces rotini pasta, (spiral pasta, or your favorite pasta)
- 1 teaspoon minced garlic
- 1 cup half and half
- 1-2 tablespoons butter
- 1 green onion ((optional))
- parmesan cheese for garnish
- salt and pepper to taste
In a large pot, bring water to a boil. Add a generous amount salt and then add broccoli. Cook broccoli until it is just fork tender. Using a slotted spoon, remove broccoli from the pot and place in a medium bowl. Set aside. Add pasta to boiling water and cook according to the instructions on the box. Drain pasta and set aside.
In a large saucepan, melt butter over medium heat and add garlic and green onion and cook until fragrant and both begin to soften. Add half and half and simmer until the cream has reduced by half. Add pasta, broccoli and chopped bacon and toss to coat. Garnish with parmesan cheese.