Wednesday, November 14, 2012

Garlicky Broccoli Pasta

Ahhhhh. There is something about a gigantic steaming bowl of pasta when he days get shorter and you have officially brought out your sweat pants for the season. Pasta is one of my go to meals in the winter because it makes me feel all warm and full.... and happy.. did I mention happy? 

This dish was a play off of broccoli and shells, which was a dish my mom always made when I was growing up. This dish is super easy to make.The most important part of this dish is sauteing the broccoli until it is a bit more broken down then usual. I happen to really like spaghetti so I used that instead of shells. And what Italian dish would be on this blog without a ton of yummy garlic in it? If garlic isn't your thing feel free to add just one clove. The other must have in this dish is really good Parmesan cheese.When you have minimal ingredients in a dish it is really important to have the best ingredients as possible! So bring on the cheese!

What makes you feel cozy when the weather starts to get chilly?

Garlicky Broccoli Pasta

1/2 pound thin spaghetti
2 crowns of broccoli ( chopped) into very small florets
3 cloves of garlic, thinly sliced
Parmesan cheese, lots of it 
2 tsp of olive oil

1. Set a pot of water on the stove on high to boil the pasta. Before adding the pasta add the chopped broccolli. ( That's right, no need for an extra pan!)
2. Let the broccolli cook for 2 minutes then scoop out with a slotted spoon. 
3. Add pasta and cook until al dente.
4. Meanwhile, start sauteing garlic in olive oil and after it starts to brown, add broccoli.
5. To make a sauce add a ladle starchy cooking water from the pasta and mix in with garlic and broccoli.
6. Drain pasta and mix with garlic and broccoli.

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