I grew up without air-conditioning. It only gets unbearably hot in New York for a week or two each year, so it wasn’t needed. During that week or two though my mom hated cooking. It was too hot and the idea of heating the entire house by turning on multiple burners or the oven was unbearable. She found this recipe and it stuck with us.
The ingredients are all things that are easy to keep on hand. Prepacked blue cheese crumbles will stay good for a few months before being opened and frozen broccoli is always good to have on hand. This is one of the easiest dinners you could make.
2 large garlic cloves, chopped
1/2 teaspoon crushed red pepper, or to taste
1 1/2 tablespoons olive oil
1/4 cup butter
6 ounces blue cheese, crumbled and at room temperature
3 tablespoons freshly grated parmesan
Freshly ground black pepper
1 pound frozen broccoli florets
1 pound pasta
Combine all the ingredients except the broccoli and pasta in a large, heatproof pasta bowl. Set the bowl on top of your pasta pot and bring the water to a rolling boil. This will warm the ingredients and allow them to more easily melt when tossed with the hot pasta. When the water boils, remove the bowl and set it aside. Add the pasta to the water and cook until almost al dente. Add the broccoli and cook until it’s tender. Drain the pasta and broccoli well and add it to the bowl of sauce. Toss until everything is well mixed.