This recipe comes from the September 2010 issue of the Food Network Magazine. I didn’t have all the ingredients called for so I didn’t follow the recipe exactly but I’ll give you the original recipe and my changes. I thought the potatoes seemed a little odd in the pasta but they were really good as was the whole dish.
2 medium potatoes, peeled and cut into 1″ pieces (I only had small ones so I did 4)
1 large bunch broccoli, florets and some chopped stems (about 2 cups)
12 ounces bow-tie pasta
4 tablespoons unsalted butter
2 leeks, white and light green parts only, sliced into half moons (didn’t have any leeks so left them out)
1 head Boston lettuce, torn (didn’t have any Boston lettuce so left it out)
1 1/2 cups grated fontina cheese (I didn’t have any fontina so used a bag of 4 blend Italian cheeses)
1/2 cup grated Parmesan cheese plus more for topping
1 Bring a large pot of salted water to a boil. Add potatoes and cook for 10 minutes, then add pasta and broccoli and cook as pasta label directs. (I don’t like the broccoli to be cooked until it’s mushy so I waited and added it the last 5 minutes of the pasta cooking time.)
2 (I omitted this step since I didn’t have any leeks.) Meanwhile, melt butter in large skillet over medium heat. Add leeks, 1 1/2 teaspoons salt and pepper to taste. Cook until soft, about 7 minutes.
3 Put lettuce in a colander. Reserve 1 cup cooking water, then drain pasta, broccoli and potatoes over lettuce to wilt it. Return the pasta and vegetables to pot. (I skipped the lettuce part, did retain the 1 cup of cooking water, drained pasta, broccoli and potatoes and returned them to pot.)
4 Add leeks to pot (I didn’t add the leeks since I didn’t have any but I did add the butter here) and stir in enough of reserved cooking water to moisten (I ended up using the whole cup). Stir in cheeses and season with salt and pepper. Top with more Parmesan.