Pasta with Broccoli & Caulilini

 Caulilini is new to me this year, a tender vegetable in the cauliflower family, much like broccolini with long edible stems and an interesting sweetness. Three Rivers Community Farm CSA had this interesting and welcome surprise, and I am glad I decided to try it.

Cut the florets from a medium head of broccoli and reserve. Slice the broccoli stems thinly, cutting any large pieces vertically as well (rather than have large disks of stem).

Put on a large pot of water to boil

Heat several Tablespoons of olive oil in a large skillet. When it is quite hot, add

• the cut up broccoli stems and any broccoli leaves
• 3-4 garlic scapes, cut into approximately ½" pieces
• 1 head/bunch caulilini, chopped coarsely (they are small, and all can be used)
• ¼ cup slivered sundried tomatoes, in oil or reconstituted in boiling water

Add the a pound of pasta to the water when it boils. Small shapes, like fusillini, work well with this dish. Cook until just al dente, about 8 minutes (depending on the pasta).

Sauté the vegetables on slightly lower hear until the broccoli stems begin to brown slightly.

Add the reserved broccoli florets to the cooking pasta. Cook another 3-4 minutes, then drain in a colander.

Return the pasta and broccoli to the cooking pan, and add the sautéd vegetables. Reserve a small amount of pasta in the colander to use to get all the vegetables and their oil from the skillet.

Serve with good grated cheese at the table.