Ziti with broccoli and toasted pine nuts

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This was in the July 31 StarPhoenix and says it was taken from The Way to Eat Now: Modern Vegetarian Food, by Alice Hart.

The method for this is a bit weird, but it's a good one if you don't want to turn on the oven on a hot day, and would be a cozy meal on a cold day. It's also fast and easy. Follow the instructions on the broccoli and don't throw out the water! The "sauce" wasn't very creamy. In the photo in the paper it looks creamy, but this was a wee bit dry. I think an increase in the mascarpone and feta would improve this, but the flavour was still great. We both liked it.

Serves 4-6

— kosher salt (for sprinkling if you want)
— 6 cups broccoli florets
— 12 oz (340 g) ziti pasta or similar shaped (I used those little cylinders and they were perfect)
— 2 tbsp unsalted butter (I used salted)
— 1 large garlic clove, smashed
— 2 tbsp mascarpone (may substitute full-fat Greek yogurt) *there was no mascarpone at the store so I used the yogurt; I think it would be better with the mascarpone, though it was still very good*
— about 2/3 cup crumbled blue cheese ** I dislike blue cheese, so I used feta and it was great!
— 1/4 tsp freshly ground pepper
— 1 1/3 cup toasted pine nuts. I didn't use this much and it says one can substitute slivered almonds. Next time I try this I will use almonds because I'm not that sure I like pine nuts; it definitely needs the crunch
— grated parmesan for serving (optional)

1. Bring a large pot of generously salted water to a boil. Add the broccoli and cook for 3 minutes until it's bright green and crisp-tender

2. Use a slotted spoon to transfer the broccoli to a colander, and rinse with cold water to help set its colour. Drain again and coarsely chop.

3. Return the water to a boil and add the pasta. Cook until al dente

4. While the pasta is cooking, combine the butter and garlic in a large skillet. Place over medium heat and stir until the garlic is fragrant but not browned, 1-2 minutes.

5. Add the chopped broccoli; cover and cook until the broccoli is very soft, yielding easily to a wooden spoon (mine was not as soft, and I liked it that way), 4-5 minutes. Stir in the mascarpone (or yogurt), and the blue cheese (feta!) until the cheese melts. Stir in the toasted pine nuts (or almonds).

6. Drain the pasta, reserving a cup or so of cooking water and transfer the pasta immediately into the pan with broccoli and cheese. Stir to combine thoroughly, adding some of the pasta water a little at a time, as needed, to create a creamy sauce that coats the pasta.

7. Divide among bowls and top with parmesan.

NOTE: toast the pine nuts in a large, dry skillet over medium heat for several minutes, until lightly browned, shaking the pan occasionally.

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