Some days, I excitedly plop down in front of the blog with a clever, funny, or unique intro ready to go, the words flying from my fingers almost as quickly as they flash, lightning-like, into my brain.
Other times (like right now), I thunk myself into my chair with a weary, "I guess I should update the blog," as the cursor blinks at me on the blank template, a mocking middle finger flashing in front of my empty head. "This recipe is... good," I start to type, my brain carb-addled and sun-tired from the holiday weekend.
But maybe there's something to be said for a simple introduction for an easy yet delicious recipe. So here you go:
Pasta + cheese + broccoli = Creamy goodness.
Enjoy. (And happy day-late Independence Day!)
You will need:
- 1 cup dry orzo pasta
- 1 head broccoli, chopped into small florets
- 1/4 cup shredded cheddar cheese (Gouda works nicely too!)
- 2 Tbsp grated Parmesan cheese
- 1 Tbsp butter
- 1/4 - 1/2 cup milk
- 1 medium tomato, chopped
- Start a pot of water boiling for the pasta. Once the water boils, cook the orzo according to the package directions. When 3 minutes remain, add the broccoli to the boiling water. Rinse and drain the orzo and broccoli.
- Return the orzo and broccoli to the hot stockpot, adding in the cheeses, butter, and 1/4 cup milk. Stir well to melt the cheese. Season to taste with salt, adding more milk if the sauce becomes too thick. Fold in the chopped tomato and serve.