From the recipe box #3.
Sure, this meal is super simple. That's exactly why I chose it. It's so simple that this was one of those once a week standards I had growing up. In my family, we've always called it Broccoli and Macaroni. Slightly misleading. Yes, it does involve broccoli. But by "macaroni" we mean "whatever you have on hand," oftentimes it's rigatoni or penne. Tonight it was spaghetti.
- 1 pound of pasta
- 1 pound of broccoli, cut into florets
- 2-3 cloves of garlic, sliced
- 2 tablespoons + 1 teaspoon of olive oil
- 1/3 cup of veggie broth
- 1 tablespoon of butter
- salt and pepper to taste
- parmesan cheese to top
- Cook the spaghetti according to the package instructions. Drain well. Add 1 teaspoon of olive oil and stir gently to prevent the pasta from sticking. Set aside and keep warm.
- While the pasta is cooking, heat the oil over medium in a large skillet.
- Add the broccoli. Cook for about 2-3 minutes, turning often.
- Pour in the broth and cook for about 5 minutes, until the broccoli has softened.
- Add the garlic, butter, salt and pepper. Cook for another 5 minutes until the broth evaporates and broccoli begins to brown in some spots.
- Once the broccoli is done cooking, add the pasta and combine.
- Sprinkle with parmesan cheese and serve.
Totally easy and delicious. Makes for excellent lunch leftovers too. Tons of different ways to jazz this one up. I think next time I might test out this version with ricotta and walnuts that Atlantis Home posted. Serves anywhere from 4-6 depending on your idea of a portion size (closer to 6-8).