I’m always on the lookout for great dinner ideas for two. It’s just Keith and I and so many recipes are geared for at least four, which is great for next day lunches and near zero effort dinners, but sometimes I want to cook just enough for a single meal.
For a special occasion dinner, like an anniversary or birthday, I’m happy to spend a lot of time planning and preparing a meal even when it’s just for two. But for weeknights and lazy weekend days, I want delicious dishes that come together quickly. It’s funny, as I looked back over past posts, I realized that I’ve been unintentionally building a repertoire of recipes for two. So I’ve added a Dinner Ideas For Two category. Of course the recipes are easily scaled up, but they’re my little nod to the two-person family.
This dish will fit right in. It’s a nice mixture of fresh and rich flavor and you can prepare it in the time it takes to boil pasta. You’ll find it’s a versatile dish; experiment with different nuts, veggies, cheeses, and pasta shapes.
- 5 ounces whole wheat rotini
- 1 pound broccoli cut into florets
- 3 ounces brie cut into bite size chunks
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper
- 1 ounce toasted walnuts chopped
Heat a large pot of salted water to boil. Once water boils, add rotini and cook according to package directions.
When pasta is 4 minutes from being done, add broccoli florets to boiling water.
Once pasta is al dente and broccoli is crisp-tender, drain them together in a colander, reserving 1/2 cup or more of the cooking water.
Return the pasta and broccoli to the cooking pot along with a little bit of the cooking liquid. Sprinkle in the chunks of brie and swirl in the olive oil; toss just until the brie starts to melt. Season with salt and pepper. Divide between two bowls.
Top each bowl with 1/2 ounce of chopped walnuts and serve.