1/2 cup dried cranberries
1/4 cup cognac
1 pound pasta (I use campanelle or fusilli)
3 tablespoons olive oil, divided
3 shallots, thinly sliced
3 cloves garlic, crushed
1/4 cup pine nuts
1 bunch broccoli, florets sliced and stems peeled and sliced into 1/4 inch slices
1 handful spinach
1 teaspoon tarragon
1/2 cup vegetable broth
1. Place the cranberries in a small bowl and pour in the cognac. This can be done an hour or so ahead of time. Start the water boiling for the pasta, and cook according to the directions, staying on the low side of the cook time. Add 1 tablespoon of oil to a high rimmed skillet large enough to hold the broccoli and pasta.
2. Saute the shallots, garlic and pine nuts in the skillet over medium heat until the shallots soften, about 3-4 minutes. Add two more tablespoons of olive oil to the pan, and add the broccoli, and spinach. Continue cooking over medium heat until the spinach wilts, about 5minutes.
3. Turn the heat to medium low. Stir the cranberry-cognac mixture and tarragon into the broccoli. Add the vegetable broth. By now the pasta should be done. Add that to the skillet and let cook another few minutes, stirring occasionally. Serve.
Source of recipe: I threw this together with odds and ends I had around the kitchen that seemed like they would taste good on a coldFall evening. This version does not have a lot of sauce or broth. Feel free to add more broth, veggies or what have you.