Mom's Pasta and Broccoli

1 cup of chicken broth

1/2 teaspoon of parsley

1/2 teaspoon of black pepper

2 minced garlic cloves

3 cups of broccoli florets

1 pound of cooked and well drained pasta (shells or penne pasta works best)

1 fresh lemon

Grated Parmesan or Romano cheese


Over medium heat cook the chicken broth, add the parsley, garlic and and broccoli in a 10 inch skillet and bring to an even boil, reduce the heat to low cover and cook until the broccoli is tender to your liking.  Slowly add the cooked pasta.  Remove from heat.  Slice your fresh lemon remove pits and squeeze the fresh lemon over the pasta and broccoli and mix well to coat.

Sprinkle the pasta with cheese.  (optional)

Serve with Italian bread and a nice glass of white wine.

You can use cauliflower instead of broccoli and cook the same way.

Mom's Pasta and Pea's

1 small onion diced
2 medium size garlic cloves, minced
1 tablespoon of fresh basil minced
1 can of crushed tomatoes (28 oz.)
1 can Peas (you can also use a bag of frozen baby pea's
1/2 teaspoon of salt
1/2 teaspoon of pepper (you can use red pepper as well)
1 teaspoon of  sugar
 Romano cheese
 Extra virgin olive oil



1 pound of medium size shells (or your favorite small pasta)

In a medium pan saute your onion and garlic in olive oil until soft, but not browned, add the pepper and basil, add crushed tomatoes, salt, pepper and sugar. Cook about 30 minutes, add the canned peas and its sauce.   If frozen peas add about a 1/2 cup of the pasta water once pasta is cooked.  Cook for another 15 minutes on a low heat.

Cook the pasta in a large pan of boiling water until al dente, once pasta is cooked drain well and return pasta to the pan, add the sauce and pea mixture, if the mix is too thick just add some water and season more if needed. Sprinkle with your favorite grated cheese.  Serve with Italian bread



This was another family favorite served on a cold night!  Thanks to my Mom for these pasta dishes pasted down through generations.

Pasta and Chickpea Dinner

This dish was a family favorite, and I really loved the way my Mom made this dish.  On a cold night this dish would be wonderful to have after a long day,served hot and eaten with a slice of Italian bread on the side.

2 Tablespoons of extra virgin Olive oil
2 small cloves of garlic minced
1/2 teaspoon of black pepper (you can use red pepper flakes as well)
2 cups of cooked chickpeas
1/2 salt (optional)
28 ounce can of crushed red tomatoe
1/2  teaspoon of parsley
12 ounces of medium size pasta shells
Grated Romano or Parmesan cheese

1. Over medium heat in a medium size pan, heat oil, add the garlic, black pepper and cook, about 25-30 seconds do not brown or burn. Slowly add chickpeas, then season with salt, and cook about 5-7 minutes. Add the entire can of crushed tomatoes bring to slow boil then the lower heat to a simmer and cook  15-20 minutes until the sauce is reduced but not dry, add parsley and cook 5 minutes more. 
   
2. While sauce is cooking, cook the pasta in a medium pot of boiling water until  your pasts is al dente; drain the pasta paste well  leave your pasta in the pan, add the sauce to the pasta and mix well.
   
3.  Sprinkle with more olive oil and then sprinkle the grated cheese over the pasta.  Serve hot with a nice loaf of Italian bread.