I told you about the new apartment didn’t I? I know I did, I think I did. I’m just overly excited about it.
We just put our deposit down on a beautiful, brand new apartment in the River District/Tobacco Warehouse District and I’m beyond excited. Other than the pain of boxing of the house again, I’m ecstatic.
Our new apartment is in an old tobacco warehouse and the building we’re going to be living in was built somewhere between 1899 and 1904. We were a big tobacco town back them. Back in 1793 Danville was known as “The World’s Best Tobacco Market, aka WBTM (that’s our local radio station now!)
Ok, I’m totally having a history nerd freak out right now. Just bare with me.
I can’t wait to show you all kinds of photos of the apartment! I shared one over on my Facebook Page yesterday, our new living room has the original brick wall (as does our new bedroom.)
We move into the new apartment in about 30 days. I can’t wait.
But, but… who wants to come pack with me? haha.
On a side note, there have been way so many sweets in the house lately so I needed a break from working knee deep in sugar. So what does one make when they need a break from sugar and they need something a little lighter thrown into the kitchen rotation?
Pasta. They Make Pasta.
Just roll with me on this one, ok?
This is a pretty light pasta dish and you’re easily going to be able to make this meal in less than 30 minutes!
SCORE!
Let’s start by bringing a large pot of water to a boil. You can salt the water if you’d like (I ALWAYS salt the water) but I’m going to leave that up to you.
If you’re boring don’t salt it. 😉
After that you’re just going to mix in the pasta and broccoli. Toss it well so that everything is coasted.
Add in the reserved pasta water and stir well.
Just like that, you’ve got dinner cooked and on the table. Dinner….Lunch….Breakfast…. Whichever. 😉
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Rotini With Broccoli and TomatoesBy: Angie Barrett – BigBearsWife.com
09/09/15
Serve 6-8
(Click to Print)
Ingredients
1 large head of broccoli, roughly chopped
2 oz olive oil + more for drizzling
1/3 cup sun dried tomatoes
1 cup cherry tomatoes
1 can (16 oz) butter beans
1/2 cup Parmesan cheese
16 oz fresh mozzarella cut into bite sized pieces
1.5 teaspoon no salt seasoning salt (I used 7th wonder from Market Spice)
1 teaspoon pepper
Bring a large pot of salted water to a boil. Add pasta and cook for 10 minutes. Add in chopped broccoli and cook for an additional 3 minutes. Take out one cup of pasta water and set it aside! DON’T FORGET IT. Drain the pasta and set it aside.
In a large skillet, heat the olive oil on medium heat.
Add in the sun dried tomatoes and cherry tomatoes. Cook for about 5 minutes.
Add in the butter beans and stir. Cook for 3 minutes.
Sprinkle in the no salt seasoning salt (I used 7th wonder from Market Spice) and pepper.
Mix in the pasta and broccoli. Toss to coat well!
Add in the reserved pasta water and stir well.
Stir in the Parmesan and mozzarella.
Serve with a drizzle of olive oil.
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