1 head of broccoli
half a package of Spaghetti
3 Tbsp of olive oil
1/4tsp of salt
1-1/2 cups of grape tomatoes, cut in half
1 TBSP of chopped garlic
1 TBSP of freshly ground black pepper
1/4 cup of 100% Italian Grated Parmesan Cheese
1 - trip ends from broccoli stem and discard. Cut broccoli crown off and divide into bite-sized florets. Peel stem; slice thinly. Set florets and sliced stems aside. You should have about 4 cups all together
2 - In large sauce pan of boiling, slated water, cook pasta for 10 minutes or until tender but firm. Meanwhile, in large frying pan, heat oil over medium heat; cook broccoli florets, stems and salt for 3 minutes or until starting to soften. Stir in tomatoes and garlic; cool another 2 to 3 minutes or until broccoli is tender. Turn off heat.
3 - Drain pasta, reserving 1/2 cup pasta cooking water. Add pasta and reserved pasta cooking water to frying pa; toss well and combine. Divide among six pasta bowls. Grind lots of black pepper over each serving. Sprinkle with Parmesan.
Serve with Caesar Salad mix.
**we used frozen broccoli we got from Costco and baged a while ago. It was great! oh and we didn't serve with caesar salad, hehe. **
No comments:
Post a Comment