This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and All You, but all my opinions – and experiences with the angel hair pasta recipe – are my own. #lifeforless #pmedia http://cmp.ly/3/8vNxcO
I’m not sure if I’ve mentioned this before, but I’m kind of crazy for magazines. I like all kinds of magazines: women’s, cooking, home decor, decorating, DIY, parenting, family, photography, local, holiday, even some fashion. When I shop I always take a few minutes to browse the magazine racks and aisle to see any covers that jump out at me or any new publications that interest me.
Recently I was shopping at Kroger and I had a bit of a magazine surprise. I found a display of All You! Previously All You had only been available on the newsstand at Walmart. But now, happily, it’s at Kroger (and other stores, too, I hear).
If you’re not familiar with All You magazine, you definitely should check it out. It costs less than $3.00 and literally pays for itself in the redeemable value of the coupons included inside. For example, the July edition has over $30.00 worth of coupons printed in it’s pages. I’ve found that there’s usually a good mix of products that you regularly buy, as well as discounts to try new ones. And there have even been a few “free” product coupons in past magazines.
All You also pays for itself just in general content, too. There are lots of articles on keeping more money in your pocket. The money-saving tips from real people are always fun to great. And the “Your Health” section usually has actionable information. For example, in the July edition it talks about what and how to stock your fridge in order to watch your weight (spoiler: prep your produce to easily eat five fruits and veggies every day).
Probably my favorite part of the magazine, though, is the recipes. I love all cooking magazines but often they’re full of recipes with ingredients I’ve never heard of, that my family would never try, or that are cost-prohibitive. But All You gives you real food that you can make for your family. They even include a “Recipe by Cost” box next to the contents so you can find frugal meals, like the Coffee Waffles that are only 52 cents per serving!
I, of course, picked up a copy before heading through the checkout. Once I got home I gave it to my husband to see if anything tempted his taste buds. He’s a big pasta fan so the Pasta 101 section quickly caught his eye and he asked if I would make the Garlicky Angel Hair Pasta with Roasted Broccoli. We actually had everything on hand so I said sure.
To start, you need to roast the broccoli. Toss it with olive oil and Italian seasoning (I also added a tiny sprinkle of garlic powder) and then spread it on a foil-lined baking sheet. I halved a few of the broccoli pieces as they were more forest than floret. Roast in a 450 degree, stirring once or twice, until it’s crisp-tender and started to lightly brown.
Once the broccoli was roasted, cook the pasta in a pot of salted, boiling water. Angel hair pasta cooks quickly, so it only takes 3 or 4 minutes to get to the al dente stage. Reserve some of the cooking water, and drain the rest. Set aside.
Warm olive oil over medium heat and saute some garlic until golden. Remove from heat and stir in some crushed red pepper, salt, a bit more olive oil, and the reserved pasta water (you can sub chicken broth for some of the water for a richer taste). Add the pasta and some grated Parmesan and toss until sauce thoroughly coats pasta. Remove from heat, add broccoli, some more Parmesan, and a bit of basil, and toss.
Once you finish tossing, it’s time to eat! This is one dish you want to serve immediately. This wasn’t a problem in our house, as everyone was standing around, drawn to the kitchen by the delicious aroma of cheese and garlic. Cleanup was easy, too, as the plates that were passed back as people finished were nearly licked clean.
- 12 oz package of broccoli florets
- 7 T olive oil, divided
- 1 T Italian Seasoning
- 1 tsp dried basil
- 8 oz angel hair pasta
- 10 cloves garlic, sliced
- 1 C reserved cooking liquid, divided
- ½ C reduced-sodium chicken broth
- 1 tsp salt
- ¼ tsp crushed red pepper flakes
- 1 C grated Parmesan cheese, divided
- Preheat oven to 450.
- In a small bowl, combine broccoli florets, 1 tablespoon of olive oil, basil, and Italian seasoning; toss to coat.
- Spread on a baking sheet lined with aluminum foil.
- Roast for 15 minutes or until crisp-tender and just starting to lightly brown, stirring once or twice.
- Bring a pot of salted water to a boil and cook pasta according to package directions (about 4 minutes).
- Reserve 1½ cups cooking water; drain remaining liquid. Set aside.
- Heat 3 tablespoons of olive oil over medium heat. Add garlic slices and cook until golden.
- Remove from heat; stir in salt, red pepper flakes, chicken broth, 3 remaining tablespoons of olive oil, and ¾ cup of the reserved cooking liquid.
- Return to heat and bring to a low simmer. Gently add pasta and ½ cup grated Parmesan cheese. Cook 2-3 minutes, tossing pasta with tongs, until pasta is thoroughly coated by the sauce. Add remaining ¼ cup cooking liquid if needed.
- Remove from heat. Add in roasted broccoli and remaining Parmesan cheese. Toss with tongs to coat.
- Serve immediately.
It was a perfect, light meal for a 90+ degree hot summer night and is something we’ll definitely be adding into our rotation. At roughly $1.50 per serving it won’t break the bank, even if serving to guests. It’s also easy to modify based on what’s in your pantry or your family’s likes; we’re going to add some asparagus next time, and maybe even some water chestnuts (hubby’s suggestion).