Pasta with Broccoli
This is a classic italian meal. The preparation is simple, the meal is quite tasty and even healthy. Even the presentation is nice, with the green of the broccoli contrasts nicely with the pasta. Originally served as part of: Pasta with Broccoli.
Ingredients
- 1/2 pound shells pasta
- 4 stalks broccoli (florets chopped into small pieces)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- small chunk romano cheese (Locatelli)
- to taste red pepper flakes
- to taste salt & pepper
Instructions
We bring some water to a boil and add the pasta. We cooks for 9 minutes, per the directions on the box.
Meanwhile, in our dutch oven, we heat the olive oil. We add the garlic, broccoli cheese, salt, pepper and red pepper flakes. We saute for a few minutes, allowing the cheese to melt and the broccoli to become tender and bright green.
As the pasta is cooking, we add some of the water to the broccoli to make it a little soupy. We drain the pasta when it is al dente in the colander. We serve it with the broccoli and some grated Locatelli.
Ingredients
- ½ lb pasta shells
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 4 stalks broccoli (florets, chopped small)
- 1 small chunk Romano (Locatelli)
- salt and pepper
- red pepper flakes
Instructions
Bring a pot of water to a boil and cook the shells 9 minutes, or as the box says.
Meanwhile, heat the oil in a Dutch oven. Add the garlic, broccoli, cheese, salt, pepper and red pepper flakes and sauté a few minutes, until the cheese melts and the broccoli is bright green and tender.
Ladle in some pasta water to make it a little soupy. Drain the pasta when al dente and serve with the broccoli and grated Locatelli.