Pasta Day: Sage-Scented Ziti With Broccoli, Pine Nuts, And Orange Zest

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* Exported from MasterCook *

 

Sage-Scented Ziti With Broccoli, Pine Nuts, And Orange Zest

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 27

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small broccoli head -- cut into florets

(about 2 1/2 cups)

1/4 cup extra-virgin olive oil

1/4 cup pine nuts

1 large garlic clove -- minced

2 tablespoons chopped fresh sage

1 orange -- zest and juice

salt and freshly ground black pepper

1 pound ziti

 

Sage, a native Mediterranean herb, is used throughout Italy to add flavor

to a number of dishes including the classic Roman sage butter sauce for

ravioli. Here sage blends harmoniously with the diverse but complementary

flavors of garlic, orange, and pine nuts. If you don't have pine nuts,

this dish is also good made with slivered almonds.

 

Lightly steam the broccoli until just tender, about 3 to 5 minutes. Remove

from heat and set aside. Heat 1 tablespoon of the oil in a large skillet

over medium heat. Add the pine nuts and cook until lightly toasted, about

1 minute. Remove from heat and transfer to a small bowl. Using the same

skillet, heat the remaining oil over medium heat. Add the garlic and cook

until fragrant and slightly softened, about 30 seconds. Stir in the sage,

orange zest, and salt and pepper to taste. Add the orange juice and keep

warm over low beat. Cook the ziti in a large pot of salted boiling water,

stirring occasionally, until it is al dente, about 8 to 10 minutes. When

the pasta is cooked, drain it and place in a large serving bowl. Add the

sauce, broccoli, and pine nuts, and toss gently to combine. Serve

immediately. Serves 4

 

Other pasta choices: penne or other tubular pasta

 

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