Recipe: Green Noodles with Cauliflower, Broccoli and Mustard Butter

6 Feb

Oodles of Noodles

Um, yum!  There is a ridiculous amount of butter in this recipe, and yes, we ate the whole thing (serves 2 to 4 people).  There is also a ridiculous amount of broccoli and cauliflower in this recipe, which should counter the effects of the butter, one would hope.  From the Greens cookbook.  If you’re feeling super special, you can make this with Deborah Madison’s fresh herb pasta recipe, or if you’re looking for a quick weeknight recipe, some herbed linguine from Trader Joe’s does the trick.

Ingredients

  • 1, 8 oz package spinach & chive pasta from Trader Joe’s
  • 7 T soft butter (yes, this is 1 tablespoon short of an entire stick of butter, but let it hold you back!)
  • 2 T dijon mustard (the stronger the better)
  • 3 shallots, diced
  • 2 cloves garlic, minced
  • 2 t balsamic vinegar
  • 2 t parsley (optional – our parsley plant needed a break, so I omitted this with no ill effects.  Could have used arugula, but didn’t have any on hand)
  • 1 cup breadcrumbs – I used my immersion blender to obliterate some leftover baguette
  • 2 sun-dried tomatoes
  • 3-4 cups broccoli & cauliflower florets, broken into tiny pieces (we used a whole head of cauliflower-though it was relatively small-to make up 2 cups of each vegetable)
  • thin strip of lemon peel, very finely slivered
  • S, P & Parmesan

Cream 4 T of the butter with the mustard, shallots, garlic, vinegar and parsley (if using) and set aside to let flavors mingle.

For the bread crumbs: melt the remaining butter, add the bread crumbs and fry until they are crisp and brown.  This makes a lot of breadcrumbs – we saved some to top soup later in the week.

Bring a large pot of water to bowl.  Melt the mustard butter in a wide skillet.  Throw the broccoli and cauliflower into the boiling water and cook for about 1 minute.  Scoop them out and add to the mustard butter.  Cook the pasta according to directions.  Add cooked pasta and lemon peel to the butter/ veg mix and toss well, season with S&P.  Serve topped with the crunchy breadcrumbs and some parmesan.  Do not think of how much butter you’re consuming and enjoy with some white wine!

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One Response to “Recipe: Green Noodles with Cauliflower, Broccoli and Mustard Butter”

Trackbacks/Pingbacks

  1. Lexington Community Farm Coalition » Broccoli - September 22, 2014

    […] and Gorgonzola.   Add roasted broccoli to lasagna.   Green noodles match the broccoli in this one.  You can use all broccoli if there isn't cauliflower on hand, but it certainly is pretty […]

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