Vegetable Farfalle in Tomato Broth

It's amazing how little I've wanted to cook in the past week.
You may have noticed the lack of posts.
Don't blame me. It's the baby.

Yesterday, I did manage to throw this meal together. It's based on an old favorite from my time working at Maggiano's, with a little more tomato flavor. I wanted something that was lighter than a traditional pasta dish, but not quite soup. I wish I could tell you how amazing it tastes, but I haven't been tasting things like I used to. I know it's yummy, though, and good for you, and vegetarian. And Nick liked it!

This recipe is also a good use of any veggies you have- as I always say, just throw them in. This particular batch has swiss chard from the CSA and broccoli from our own garden. Yum!

Vegetable Farfalle in Tomato Broth

1 lb farfalle (bowtie pasta)
olive oil
1 onion, rough chopped
2 garlic cloves, minced or grated
1 head of broccoli, chopped into florets
1 bunch swiss chard or spinach, rough chopped
1 can diced tomatoes in juice (I prefer fire roasted)
1-2 cups chicken or vegetable broth
tomato paste (optional)
salt and pepper
parmesan cheese, for grating

1. Cook pasta in heavily salted water according to package directions. Set aside one cup of pasta water for later.

2. While pasta is cooking, heat olive oil in a large frying pan. Add onion and garlic, and saute until soft, 5 minutes. Add broccoli, cook another 5 minutes. Add greens, saute until wilted.

3. Combine pasta and vegetable mixture in the large pasta pot. Add the tomatoes with liquid and broth and heat through. Add more broth as needed. Season with salt and pepper, add tomato paste if you want a stronger tomato flavor. Serve in bowls with grated parmesan cheese.