Wednesday, May 16, 2012

Whole Wheat Spaghetti with Spicy Broccoli

This right here is my kind of meal. It's healthy, quick and easy, and with just a few ingredients. It's also something my kids would eat and that I would enjoy as well. Broccoli is one of my girls' most favorite veggies and what kid doesn't like noodles? It was a thumbs up all around!

Because of it's simplicity, this dish is pretty adaptable. You can add some cooked meat (grilled chicken, bacon, Italian sausage or ham). You can also pump up the veggie factor by adding in sauteed mushrooms and onions, grape tomatoes or really whatever you'd like. I can't wait to try this again.

Whole Wheat Spaghetti with Spicy Broccoli
2 large crown of broccoli
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
Salt
1/2 pound (8 ounces) whole wheat, whole grain or regular spaghetti
1/2 cup Parmesan, shredded, or to taste


Bring a large stock pot full of water to a boil.

Cut the he stalks off the broccoli and cut the florets into bite-size pieces. Set aside.

Warm the oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté about 1 minute. Turn off the heat, and stir in 1/2 teaspoon salt.

When the water comes to a boil, drop the pasta and cook until the almost al dente, about 5 minutes, then add the broccoli.
Continue cooking until the pasta is al dente and the broccoli is tender, about 2 minutes. Drain, reserving 1/4 cup of the cooking liquid.

Add the spaghetti and broccoli to the skillet and toss over high heat. Add the reserved cooking liquid to moisten the dish. Divide into bowls, top with cheese, and serve immediately.


SOURCE: Ezra Pound Cake

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