Ingredients:
½ pound farfalle (pasta butterflies) (about 3 cups)
5 cups broccoli florets, and peeled and chopped tender stems (1 large head)
¼ cup olive oil
4 cloves garlic, minced
1½ cups chopped yellow or orange bell pepper
1½ cups chopped tomatoes or cherry tomatoes
1 tablespoon capers
2 tablespoons fresh lemon juice
sea salt and freshly ground pepper, to taste
¼ cup toasted pine nuts
chopped fresh parsley
cruet of balsamic vinegar and a few lemon wedges (optional)
Directions:
1. Bring a large pot of water to a boil. Add the pasta, cover, and cook until the pasta is al dente, about 10 minutes.
2. Meanwhile steam the broccoli for 5-7 minutes, until crisp-tender and bright green. While the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for 2 minutes, stirring frequently, and remove from the heat. Drain the broccoli and set aside.
3. When the pasta is ready, drain it and transfer to a serving bowl. Toss with the garlic and oil. Add the broccoli, bell peppers, tomatoes, and capers to the pasta and stir well. Just before serving, stir in the lemon juice and season with salt and pepper to taste. Top with the pine nuts and parsley and serve immediately. If desired, pass a cruet of balsamic vinegar or a small bowl of lemon wedges at the table.
Serves 4-6