Lemon Cream Pasta w/ Broccoli and Kielbasa



1/2 box of bowtie pasta
1 crown broccoli cut into florets
1 cup chicken stock
1 1/4 cup light cream
the zest of 2 lemons (I used juice of 1/2 of a lemon)
2 small yellow onions diced
1 rice bowlful of diced kielbasa
2 stalks scallions diced
2 cloves garlic minced finely
1/4 tsp (a little less actually) dijon mustard
1 cup grated parmesiano reggiano
salt, pepper to taste

I had been craving a rich creamy lemony white pasta dotted with bright green bites of broccoli and salty smokey tidbits of pink sausage.

Here we go.

Fill a large pot with water and salt generously. Boil pasta according to direcitons on box. (about 10-13 minutes) Keep an eye on your pasta while you prep everything else. When pasta is al dente, drain water reserving some of the starchy pasta water in case your cream pasta needs something to moisten it up later.

1) Fill small sauce pan with water and salt. Meanwhile, wash broccoli, cut into florets and set aside. When water starts boiling, add broccoli. Blanch for 1-2 minutes:broccoli should be brighti green and still a bit al dente. Drain water thoroughly from pot. Drizzle a little olive oil into pot, turn on high heat and throw in half of the minced scallions. Cook for 1 minute with scallions, turn off heat and set aside.
2) Dice onions, mince garlic, scallions.
4) Saute diced kielbasa on high heat til slightly burnished and set aside. Add additional olive oil to pork fat in saute pan. When pan is hot, throw in onions and saute til translucent, add garlic and saute til golden.
5) Pour in 1 cup chicken stock + 1.25 cup cream + lemon zest. Allow to bubble and reduce to low heat. Simmer cream sauce. Stir in 1 cup of grated parm.
6) Stir in kielbasa + broccoli + dijon mustard. Add salt and pepper. Start by adding 1/8 tsp salt and adjust to taste.
7) Pour cream sauce into pot of al dente pasta. Stir to coat pasta with sauce. (Cook for a little bit to reheat the pasta and combine all the flavors.) Grate additional parmesan on top.

Eat.