Red, White and Blue Pasta

Alright, so obviously 4th of July this week and everything is red white and blue. Lets eat it too! The whole month of June, I have been on vacation in Vero Beach Florida with my family. It has been great! Waking up each day, rolling out of bed and landing on the beach with the kids, great. Has my cooking been so gourmet? NO. I have been feeling like the movie Doc Hollywood, when the old lady says “hungry man dinner, I’m a bad cook” (I love that movie). Makin’ the most simple dinners possible (mostly frozen, store bought) and trying to enjoy the vacation. We have been eating out a lot and eating a lot of casserole type dinners, when I have rolled up my sleeves to cook in the tiny kitchen away from  home we had for the month. So, now being home I have been dying to bake!! Maggie had it all planned out that we would have a baking marathon as soon as we got home… and we have. Since Saturday night, we have made blue berry  banana macadamia nut muffins, pear pie, pan cakes (aka Anne cakes), and buttermilk biscuits.( All totally yummy recipes and I plan on adding the high lights here soon!) And dying to cook a meal a little bit more gourmet!! Last night it was a rotisserie chicken from the grocery, mashed potatoes and creamed corn (yummy, but not fancy). As for the Red, White and Blue Pasta, that will be shared now! Super easy summer (even vacation easy), one pot wonder dinner that the whole fam will love (and its a bit fancy… thank you imported cheese!!).

Our last night in Vero Beach, I ran out to the store to get a late night dessert. I felt like it was too late to indulge in something sweet, so I loaded up on the imported cheeses and fresh fruit. Perfect for a simple dessert. The leftovers of course I brought home. So, tonight when I opened my fridge to make dinner, the leftover cheese was staring at me! Brie and Roquefort cheese in my fridge, along with bacon and broccoli. Hello? Yummy dinner calling my name!! The red will be played by bacon, the white by pasta and the blue by cheese. YUM.

1 lb. whole wheat penne rigate pasta

1 bunch of fresh broccoli tops

6 slices of cooked and crumbled bacon

4 oz. Brie

4 oz. Roquefort cheese (or any blue cheese of your choice)

2 T. flour

2 T. butter

2 cups of whole milk

Salt and pepper (to your taste)

Bring a large pot of water to a boil and add pasta. In a large skillet, melt butter over medium high heat, then add flour and whisk together until combined. Pour in milk and whisk until smooth and bubbly. Crumble in cheese and continue to whisk until the cheese is fully melted and combined. When the large pot of pasta is almost done, add the broccoli to cook along with it for the last couple of minutes until done. Drain the pasta and broccoli, then combine it with the sauce and add in the crumbled bacon, salt and pepper. Hungry man (or woman and children) dinner… I’m a good cook!

Red, White and Blue Pasta
Red, White and Blue Pasta

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