This is a simple dish and a good way to have your starch and vegetable all at once. Use shell-shaped or tube-shaped pasta, which holds the sauce more easily. This combination is so familiar to me that the proportions here are only a guide. Some cooks parboil the broccoli for a few minutes first to tenderize it but I just throw it into the skillet raw. When it's done, it should be bright green.
1 bunch broccoli, flowerettes only
2-3 T good olive oil
1 package pasta (see above)
parmesan cheese to taste
garlic, pressed, or minced, to taste
1. Heat water for pasta. Cook according to package directions and drain, saving about 1/2 C of the cooking water.
2. Meanwhile, heat the oil in a non-stick skillet and add the garlic, according to taste. Saute until the oil is flavored, a minute or two. If you cook it too long, the garlic will turn bitter. Remove garlic from pan (or leave it depending on your liking for garlic). Add the broccoli flowerettes, coating them with the oil and wilting them. Saute until the broccoli is tender (test by piercing a stem with a knife).
3. When ready, pour the drained pasta into the skillet with the broccoli. Add parmesan cheese to taste and stir and toss until the ingredients are well combined. Use some of the pasta water if the mixture seems too sticky. Flavor with salt and a healthy twist or two of freshly ground black pepper. Serve in bowls with extra parmesan cheese on the side.
1 bunch broccoli, flowerettes only
2-3 T good olive oil
1 package pasta (see above)
parmesan cheese to taste
garlic, pressed, or minced, to taste
1. Heat water for pasta. Cook according to package directions and drain, saving about 1/2 C of the cooking water.
2. Meanwhile, heat the oil in a non-stick skillet and add the garlic, according to taste. Saute until the oil is flavored, a minute or two. If you cook it too long, the garlic will turn bitter. Remove garlic from pan (or leave it depending on your liking for garlic). Add the broccoli flowerettes, coating them with the oil and wilting them. Saute until the broccoli is tender (test by piercing a stem with a knife).
3. When ready, pour the drained pasta into the skillet with the broccoli. Add parmesan cheese to taste and stir and toss until the ingredients are well combined. Use some of the pasta water if the mixture seems too sticky. Flavor with salt and a healthy twist or two of freshly ground black pepper. Serve in bowls with extra parmesan cheese on the side.
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