I’ve been on a broccoli kick lately. I am just loving it. Mmm! And, Dave has been on a pasta kick (his entire life) so I figured I’d try something new. We eat cavatelli and broccoli now and then but it’s new food week! I searched the internet for recipes and decided to combine the healthy and the not-so-healthy into a moderately healthy (?) version. Here goes!
Pasta con Broccoli
- 1lb pasta of your choice (we had 1/2 semolina and 1/2 whole wheat penne)
- 2 full heads of broccoli
- Spaghetti sauce (only about 1/4 cup is my guess)
- 1/2 cup Heavy cream (not sure if milk would work here but we had heavy cream in the fridge)
- 2 tbsp olive oil (approximate)
- 1/2 cup to 1 cup of water from cooked pasta
- 1 tbsp butter
- 4 cloves of garlic (sliced, more would be great too!)
Bring a large pot of water to boiling for the pasta. Bring a second smaller pot of water to boiling for broccoli.
Chop broccoli and slice garlic. When small pot is boiling add broccoli and boil for 2-3 minutes. Drain broccoli and set aside. Using that pot, heat olive oil over medium/low heat and add garlic slices. Cook for a few minutes until starting to brown, being careful not to burn them. In the meantime, cook pasta to al dente.
Once garlic is ready, add heavy cream and sauce. I’m not exactly sure of amounts here, I just added. I didn’t want it very heavy on the tomato sauce. Bring to a boil and cook until it starts to thicken. Add 1/2 to 1 cup of water from boiling pasta. I did this little by little because I didn’t want the sauce to be very watery. Keep boiling then add reserved broccoli and cook in sauce for a few more minutes until broccoli is to your liking. At this point I added 1 tbsp of butter for some creaminess and extra flavor.
Mix saucy broccoli with pasta in the big pot and enjoy! I topped it with crushed red pepper and parmesan cheese. Delicious!
And, yes, we’ve been drinking the Rossi. Hey, it’s Reserve.