Cheese farfalle with broccoli and mozzarella on skewers

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1398, total fat 80 G., saturated fats 45 G., proteins 81 G., carbohydrates 89 G., fiber 7 G., cholesterol 249 mg, sodium 1867 mg, sugar 13 G.

Farfalle pasta (bow ties) in a thick cheese sauce is served with roasted broccoli and melting Parmesan cheese, mozzarella, and cherry tomatoes. For a beautiful presentation, buy bocconini mozzarella (it's the same size as the cherry tomatoes) and thread it onto skewers along with the tomatoes. Simple ingredients and a beautiful presentation will delight both adults and children.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

350 rubles for bow-shaped pasta (farfalle)
1 small head of broccoli, cut into florets
1 tbsp extra-virgin olive oil + extra for drizzling
3 tbsp. l. grated parmesan
1 clove of garlic, grated
2 tablespoons unsalted butter
3 tbsp. flour
0.5 tsp Dijon or yellow mustard
1.5 cups of milk
1.5 tbsp. grated cheddar (170 gr.)
8 small mozzarella balls (bocconcini), cut in half
12 cherry tomatoes, halved

Ingredient Substitution Suggestions

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Recipes with similar ingredients: farfalle pasta, broccoli cabbage, cherry tomatoes, mozzarella cheese, cheddar cheese, Parmesan cheese, milk, Dijon mustard

Cooking the dish according to the recipe:

Preheat oven to 230°C.
Bring a large pot of water to a boil and add salt. Add the pasta and cook according to package directions. Drain and set the pasta aside (do not wash the pot).

Meanwhile, place the broccoli on a baking sheet and toss with 1 tablespoon of olive oil, Parmesan cheese, and garlic. Place in the oven and bake until the broccoli is lightly browned and the cheese is starting to brown, about 12 minutes.
In the same saucepan the pasta was cooked in, melt the butter over medium heat. Whisk in the flour; cook, stirring, until the flour is lightly toasted, about 2 minutes. Add the mustard and milk and cook, stirring occasionally, until the sauce thickens, 4 to 5 minutes. Add the cheddar and season with salt and pepper to taste; continue cooking until the cheese is melted, another 1 to 2 minutes. Add the pasta and stir until coated in the sauce and heated through, about 1 minute.
Thread the mozzarella and tomatoes onto 8 small wooden skewers. Drizzle with olive oil and season with salt and black pepper. Serve with pasta in a thick cheese sauce and roasted broccoli.

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