BROCCOLI AND SUNDRIED TOMATO PASTA

This recipe inspired by the traditional version, which takes heavy cream. The toddler votes are in and it's a winner!

What you'll need:


1 head broccoli, chopped (or one bag frozen) **Chop up that stem, too!!
3 cloves garlic, minced
1/2 c sundried tomatoes, chopped
3 oz soft goat cheese
1/3 c parmesan, or other hard cheese
15 (or so...who's really counting here) kalamata olives
1/2 lemon, juiced
1 can chickpeas, rinsed and drained (we were out, so used cannellini beans--equally delicious!)
1/2 lb-1 lb whole wheat pasta
1/3 pasta water
Pepper (no need to salt here--olives and sundried tomato add plenty of salt)

Bring a pot of water to a boil for the pasta.

Steam the broccoli in a large frying pan, drain. 

Meanwhile, cook the pasta. 

Use the same big frying pan to sauté the garlic in a little olive oil. Once lightly brown, add olives, sundried tomato, lemon juice, beans, cooked broccoli.

VERY IMPORTANT: Before draining the pasta, add a ladle of the pasta water to the pan of goodness you have going. {If you forget, which you might, just add about 1/3 c warm water.}

Drain the pasta. Mix with pan of goodness, adding cheese, stirring over low heat, creating a creamy sauce. Top with black pepper.

This is a keeper. You can thank me later.