Serves 4


  • 2 cups broccoli, cut into 1" pieces
  • 3 Tbsp. olive oil, divided
  • 10 ounces white mushrooms, sliced
  • 1 large leek (white and tender green parts only), thinly sliced
  • 1 garlic clove, minced
  • ¼ tsp. crushed red pepper flakes
  • 8 ounces farfalle
  • 6 black olives, pitted and sliced
  • 1 Tbsp. unsalted butter
  • ½ tsp. salt, plus more to taste
  • ½ tsp. ground black pepper
  • 5 ounces Brie cubes
  • 2 Tbsp. grated Parmesan


    Active time: 30 minutes
    Total time: 45 minutes

    Preheat oven to 450°. Bring a large pot of salted water to a boil. Add broccoli and cook 30 seconds. Using a slotted spoon, transfer to a bowl. Cover pot and turn off heat.

    In a large ovenproof skillet, heat 2 Tbsp. olive oil. Add mushrooms; cover and cook over medium heat, stirring a few times, until browned, 8 minutes. Add 1 Tbsp. olive oil, leek, garlic, red pepper flakes and a pinch of salt. Cover and cook 5 minutes over low heat, stirring a few times.

    Meanwhile, bring water back to a boil. Add 8 ounces farfalle and cook until almost al dente, 8 minutes. When leeks are tender, add reserved broccoli and olives; cover skillet and turn off heat. Drain pasta, reserving ¾ cup cooking water; stir pasta and reserved water into skillet with butter and ½ each salt and pepper. Poke in Brie cubes and sprinkle with Parmesan. Bake until Brie is melted, 15 minutes.

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