Meatless Monday: Campanelle and Broccoli with Gravy

Today's recipe is a little something I whipped up on a whim with what I already had readily available in my kitchen. I wanted to use the broccoli and pasta with a light white sauce, but instead concocted this gravy-like sauce that was more tan than white. It tasted pretty darn good anyway, akin to the type of gravy my grandma used for the Swedish meatballs and rice dish she used to make (she may still make it, but it's been a while since I had it with her!). I used beef stock, but you can use vegetable stock to keep it vegetarian and it will taste just as good. The added white wine, lemon juice, and touch of light cream make this especially savory. I also used campanelle pasta- which are pictured below -just because they have such a delicate and unique shape, and are ideal for sauces such as these. I hope you like!

Campanelle Pasta and Broccoli in Gravy
makes 4-6 servings

Ingredients:

1 package campanelle pasta

2 cups broccoli florets 

Gravy:

1 cup water

1 cup vegetable or beef stock

1/4 cup white wine

3 cloves garlic, chopped

2 tbsp flour

2 tbsp light cream

1 tbsp olive oil

1 tbsp lemon juice

1/2 tsp oregano

1/2 tsp parsley

1/4 tsp black pepper

Cook the pasta in a large pot according to instructions. Lightly steam or blanch the broccoli for about 5 minutes or until slightly tender. In a wide frying pan, saute the garlic in the olive oil over low heat until fragrant. Add the oregano and parsley, and cook while stirring for one minute, then add the white wine. Allow the wine to evaporate into the garlic, then add the cup of broth and bring to a high simmer. Meanwhile, whisk the flour into the cup of water, then add to the broth mixture and bring to a boil, stirring to make sure no clumps form. Bring the heat back down to medium-low and stir in the lemon juice, cream and black pepper; add the broccoli and cover, cooking over medium-low heat for about 5 more minute or until the broccoli is soft enough to your liking. Add all the sauce and broccoli to the pasta and coat. Serve hot with extra pepper and a lemon wedge if desired.

such a pretty shape

This recipe is great for kids and easy to make. For babies too young for big bites of pasta and broccoli like this, here's a simple little recipe:

2-4 steamed broccoli florets

1/4 cup cooked small-shaped pasta

1 tbsp gravy or butter or olive oil

Sprinkle of Parm or Romano cheese

Mix together and serve to your little one! Yum-yum!

Her expression may not exactly say it, but she did enjoy this dish

Broccoli is obviously a well-known healthy food, but since I never really talked about it on here, I'll focus on that today. It's known as a "super food" due to its richness in vitamin C, vitamin K, folate and fiber, and is also simply chock full of green goodness. An incredibly versatile food, broccoli is anti-cancerous, anti-oxidating, anti-inflammatory and detoxifying. That's a lot for one plant! Eating half a cup a day or at least 2 cups of broccoli a week dramatically lowers your risk of cancer. These factors just add to it already being one of my favorite foods, and Lily's for that matter! It is one of the few vegetables she will happily eat!