We are back and hence we are in the kitchen and cooking again!
With limited items in pantry and fridge I concocted this delicious dish last night. Rebecca thought I should open a restaurant and serve this dish. (For full story see The Entertaining House) And since she liked it so much I thought I would share it with you.
1 lb. (1 box) Rigatoni pasta -- cook per directions on box
3 large broccoli floret crowns
1 package of bacon, cooked, set aside
1 bunch of scallions, sliced, whites only
3 large cloves of garlic
1 generous shake of red pepper flake
Sea salt as desired
Grated Parmesan cheese for serving
While pasta is cooking trim the broccoli and steam until tender. Drain from water and set aside to cool. Once cooled cut into bite sized pieces.
In a saute pan cook chopped garlic in 1 tbs of olive oil until caramelized. As soon as the garlic turns brown remove pan from heat.
Crumble cooked bacon in to bite sized pieces. Set aside
When pasta is cooked and drained return to pot on stove. Add 3 -4 Tbs olive oil, bacon, garlic, scallions and broccoli. Mix well. Add crushed red pepper and sea salt. Mix well serve warm with grated Parmesan on the side.
Note: Peas make a wonderful substitute for those who may not love broccoli