Cooking Time: 25 Min Servings: 4
2 tablespoons Olive Scene Herb de Provence Olive Oil, divided
1 tablespoon minced garlic (2 cloves)
1 cup heavy cream
2 teaspoons sea salt, divided
1 teaspoon ground black pepper
1/2 teaspoon herb blend of choice (available at The Olive Scene)
1 bunch broccoli
1# shaped Pasta (available at The Olive Scene)
½ lb baby arugula
½ cup freshly grated Asiago cheese
1 pint grape or cherry tomatoes, cut in half
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds.
Add the cream, the zest and juice from the lemon, 1 teaspoon of salt, and 1 teaspoon of pepper, 1/2 teaspoon herb blend.
Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Preheat oven to 400
Cut the broccoli in florets and discard the stem.
Drizzle with olive oil and roast on cookie sheet in a single layer 10 min until tender but still firm. Set aside.
Bring a large pot of water to a boil, add salt and the pasta, and cook according to the directions on the package, about 3-5minutes, stirring occasionally.
Drain the pasta in a colander and place it back into the pot.
Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
Pour the hot pasta into a large bowl; add the arugula, cheese, tomatoes, and cooked broccoli.
Toss well, season to taste, and serve hot.