Here’s a classic to kick things off. Pasta dressed with broccoli sautéed in olive oil perfumed with fresh & roasted garlic and simmered in a light broth with white wine and crushed red pepper. Topped with fresh grated Parmesan cheese and served with a crisp cold glass of Chardonnay. Off the hook! Food porn pics below.
When cool dice ’em up and you have garlic crunchies.
Bring it to a boil real quick to burn off the devil. Reduce to moderate heat.
Toss in about 4 cups steamed broccoli florets and stir.
(Oh and if you haven’t done this already, boil a pot of salted H20 for your pasta)
Taste broth and add s&p and/or garlic powder.
Hover and inhale pure goodness.
(I usually add a little Parmesan, kosher salt, pepper, garlic powder @ this pt.)
When pasta is Al Dente add to bowl.
Sprinkle with garlic crunchies, Parmesan, crushed red pepper, and drizzle a little evoo.
Substitute regular pasta for whole grain or rice pasta.
Use a low sodium chicken broth
Add cubed plain chicken before you add broccoli and simmer until cooked. Then go ahead with recipe.
Take it easy with the grated cheese.
Set up an electric fence around the leftovers.