LPAsta, catch-up, moving?

Hello beautiful people!

Tomorrow marks one month since I last posted on the blog! I have spent the last month prioritizing time + space enjoying life in my new home -- in ITALY! No regrets here.

Living in Italy is a long-time dream come true. I continue to remind myself to enjoy every moment of every day and soak everything (and every drop of olive oil) in.

One might imagine that pasta and I have gotten close over the past month. It's true. And today I want to share my *super* simple recipe for what I'm (cleverly?) calling LPAsta. I threw this simple combo together this week and have not been able to stop making it.

Seriously. The photos don't lie. Same dish, different days.

Garlic. Cheese. Veggies. I'm hungry again... Grab some EVOO and let's do this!!

Find the recipe below!

Until next time,

La Petite Asiyette

Craving more? Check out the @lapetiteasiyette instagram for more images, or to watch the how-to videos in my archives!

* * *

LPAsta

one serving-ish

--- 1 garlic clove

--- 2ish tbs extra virgin olive oil

--- 4 or 5 broccoli florets

--- pasta* - I used pipette rigatte

*how much? this changes depending on my hunger level. Feel it out.

--- 1 handful black olives

--- 3 or 4 champignon/white mushrooms

--- enough of 2 cheeses* - I used caciotta and bra

*why two? Just do it. One softer/creamier and one harder/saltier is best.

--- salt and pepper to taste

--- peperoncino flakes (optional)

DIRECTIONS

1. Boil pasta of choice until al dente.

*I sneakily add my broccoli florets to the pot close to the end of the pasta cooking to save a dish + some time

2. In the meantime, chop garlic finely and mushrooms into chunks. Grate cheeses and set aside.

3. In a pan, add 1 tbs of EVOO. Add garlic

until lightly browned and fragrant. Add mushrooms and cook until the mushrooms sweat.

4. Add drained pasta and florets to the pan, along with the remaining tbs of EVOO. Season with salt and pepper. Mix until everything is combined/coated.

5. Sprinkle both cheeses onto pasta mixture (over low heat) and wait until just-melted

*I choose not to mix the cheese in, but to leave it as a layer over top.

6. Place some olives in your dish of choice, and plate pasta over top.

*my olives weren't pitted, but if yours are, feel free to chop and mix in

7. (optional) Sprinkle with peperoncino flakes. Enjoy!