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PASTA WITH BROCCOLI


92% of the broccoli crop in the United States is grown year-round in California.

Broccoli is always hand-harvested, cannot use machines to harvest.

Raw broccoli, (3.5 oz.) provides Vitamin C (107% DV) and Vitamin K (97% DV). Raw broccoli is 89% water, 7% carbohydrates, 3% protein and contains negligible fat; 34 calories.

Adding pasta with the broccoli obviously changes things. 4oz of pasta adds 28g of carbohydrates.


Ingredients – Serving for 2 people:

1 head of broccoli (cut into florets)

6 cloves of garlic

8 sundried tomatoes or grape tomatoes

½ cup of olive oil & 1 tbsp of evo

Fresh basil leaves (10 – 20)

Salt, red pepper flakes, black pepper

Parmesan or Locatelli grating cheese

½ lb of pasta – I used mezzi rigatoni.


Can replace broccoli with cauliflower, broccoli rabe, asparagus, whatever

your favorite greens are. Also, can use whatever pasta is your favorite, spaghetti,

bucatini, penne, ditalini, so many good choices.





Directions:

1. Steam broccoli in salted water – keep it al dente, nice green color with crunch. I use a steamer, which preserves the nutrients of the vegetable.

2. Add water to the broccoli water to cook the pasta. When it reaches a boil,

“throw” the pasta. Add salt, about 1 tablespoon.

3. Cook pasta about 8-9 minutes, making sure it is al dente.

4. In a large saute pan, saute garlic till golden in olive oil with red pepper flakes (1 tsp) and basil. If you wish, you can strain out the garlic and remain with garlic infused oil. Add sliced tomatoes to the pan. Add the broccoli (cut into small florets).

5. Strain the pasta, saving some of the pasta water.

6. “Throw” the pasta in with the broccoli mixture, tossing it on low heat till desired texture. Add pasta water as needed and drizzle with evo as you wish. Sprinkle grating cheese and toss.

7. Serve in a pasta bowl, garnished with basil leaves and some grated black pepper and more cheese if you like.





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janet vitiello
janet vitiello
Feb 18
Rated 5 out of 5 stars.

A staple pasta dish.

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