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Garlic Olive Oil Penne with Broccoli

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We’ve been iced in for three days now mostly eating leftovers.  It looks like tomorrow will refreeze the roads and make it difficult to get out until the afternoon.  The highways near our home have been parking lots of abandoned vehicles instead of traffic corridors.  I made it a few blocks on Saturday morning to get our Bountiful Basket.  We were one of the few sites in the area that actually got our produce on Saturday.  The truck driver had slept in his cab on the street next to our drop site the night before, and then got promptly stuck in the ice on his way out of the neighborhood.  All the other trucks were stuck on various highways across the area.  It’s been a mess out there!  I’ve never seen anything like this ice storm last this long in my lifetime of living here.  I guess the weatherman’s prediction of “Ice-mageddon” wasn’t too far off.

It was still so bad on the roads this morning that we didn’t try to make the twenty mile drive to church.  I heard that about ten people only made it to Church.  Those were likely the ones in walking distance.  We were able to have a little family prayer time instead.

Thankfully we were able to get together with neighbors and play some today both inside and outside.  There was lots of sledding and sliding in the driveways–then snacks, tea, and crafts indoors.  The kids joined together after lunch to start scraping the ice off the driveway.  They managed to get about two-thirds of it cleared, and I was able to get the car back in the garage after my failed attempts yesterday.

This meal was our lunch today.  I made it early since John had to drive into work this afternoon to avoid the icy roads in the morning.  He’s one of those essential personnel that has to go into work if at all humanly possible.  I made him pack his car full of blankets, kitty litter, and leftovers.   Who knew our new cat and her supplies would come in handy for a day like today?

Speaking of that cat, Jade is out of her mind with worry that papa isn’t home tonight.  She’s finally curled up where his feet should be, but tensely alert for every sound.  Pair that with Little Man’s difficulty sleeping when John isn’t home, and we’ve got quite a crowd here tonight.  No assurances that he made it safely to the hotel room have seemed to satisfy either of them.      

Garlic Olive Oil Penne with Broccoli

I served this with a simple salad and dry cranberry beans soaked then cooked with diced onions.

Penne with Garlic and Olive Oil

1. 5 lbs Gluten-Free Penne
1/2 cup olive oil
6-8 cloves of garlic, minced
1-2 tsp salt to taste
1 lb broccoli, chopped into small florets

Start water boiling and blanch broccoli for about three minutes.  Strain while leaving the boiling water in the pot.

Cook pasta according to the package instructions in the broccoli water.  It saves a step and extra dishes.

While waiting for the water to boil, wash and prepare all the broccoli.  Peel and slice those broccoli stalks too.  We call them broccoli fries once they are sauteed for a bit.

Heat the oil on medium-low in your favorite deep skillet.  Add garlic and salt.  Saute for 3-4 minutes until the garlic is fragrant.

Add the blanched broccoli to the pan and saute lightly until the pasta is ready.  Toss the contents of the pan with the cooked pasta.


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