Meatless Monday: City Girl Pasta Bowl

So I've decided to trademark the term "City Girl", and use it as the descriptor for my "original" recipes that I post on the blog when I can't think of anything else to call them. And by trademark, I mean, I'm going to use that term egregiously, claim it as my own, having done no prerequisite google search in order to avoid having my bubble burst upon discovering that some skank has already trademarked the term and is making a boat load of money by selling nasty food marketed to weight conscious women in our weight obsessed society. ::End mini-rant:: But actually now that I mention it, I probably should look into it, right? I mean, it's a pretty good idea--the trademarking thing--not the marketing of nasty low cal products, right? Hmm, that's something I can mull over before I pass out from a benedryl and white wine induced coma on my flight to Spain tomorrow! ¡Mañana a la feria!

So, this dish is very appropriately city girl food. Meatless, but made with bacon fat. Diversely flavored, with some Italian boozy touches. Carb loaded, but with whole wheat pasta. And let's not forget the goat cheese.  Blessed, tangy goat cheese. I was really shooting in the dark with this dish, and was nervous that I had created yet another culinary disaster. But I was pleasantly surprised with how outrageously good it was. The key to this dish was the grappa, which is an Italian spirit made from the leftovers of wine making. It brought a depth of flavor and pleasant level of bitterness that contrasted with the brightness of the other flavors. All in all, a meal fit for a city girl.

City Girl Pasta Bowl

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1 cup Orzo Pasta

1 cup Whole Wheat Penne Pasta

2 large heads of broccoli, roughly chopped

3 tbsp chopped sun dried tomatoes

2 tbsp chopped garlic

2 tbsp rendered bacon fat

Olive Oil

1 tbsp chili flakes

3oz goat cheese

1/4 cup Grappa*

Juice of 1 lemon

Sea Salt

Black Pepper

In a large stock pot, season 4 quarts of water with salt and olive oil, and bring to a rolling boil. Add penne to boiling water first, 1-2 minutes later add orzo. Cook a total about 8 minutes, until al dente. Drain, and set aside. 

Generously season broccoli with salt and pepper. In a large skillet, heat bacon fat and a drizzle (generous) of olive oil over medium high flame. Add broccoli, garlic, tomatoes, lemon juice, and chili flakes. Saute about 2 minutes, stir in grappa, then add pasta saute an additional minute. Reduce heat, stir in goat cheese, stirring constantly until melted. Remove from heat, and serve immediately.

*I don't know how easy it is to find grappa. I had my sister bring some back Italy last year, and found that I didn't like it for drinking, but now know that it's great for cooking.