Pasta with Broccoli and Potatoes

This is a reprint of a recipe I found in my Food Network Magazine (September 2010).  It's a great magazine with tons of amazing recipes!  Check it out!  I made some minor changes that are noted.


Kosher salt
2 medium potatoes, peeled and cut into 1-inch pieces
1 large bunch broccoli, florets and some chopped stems
12 oz pasta (I use only whole wheat pasta)
4 Tb unsalted butter (I did not use this)
2 leeks, white and light green parts only, sliced into half-moons (I did not use this)
Freshly ground pepper
1 head Boston lettuce, torn (I used fresh spinach)
1 1/2 C grated fontina cheese (about 4 oz)
1/2 C grated parmesan cheese (about 1 oz)
(I used a total of 1 C of a cheese mix of parmesan, asiago and fontina)

1. Bring a large pot of salted water to a boil.  Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
2. Meanwhile, melt the butter in a large skillet over medium heat.  Add the leeks, 11/2 tsp salt and pepper to taste.  cook until soft, about 7 minutes.  (I did not do this)
3. Put the spinach in a colander.  Reserve 1 cup cooking liquid, then drain the pasta, broccoli and potatoes over the spinach to wilt it.  Return the pasta and vegetables to the pot.
4. Add the cheese and season with salt and pepper.

Babies rejected the broccoli and potatoes.  Maya cried.  Marco ate two helpings.  I struggled to only eat one helping.  It was really good.