Pasta with Broccoli
(by Nancy DeRosa)
1 lb. ziti or rigatoni
2 T. salt
4 T. extra virgin olive oil.
2 T. butter
2 cloves garlic, sliced thin
2 large heads broccoli
1 c. white wine, optional
hot pepper flakes, to taste
grated Parmesan cheese, to taste
Fill a big pot with water, bring to a rolling boil, salt the water liberally, and add pasta.
Stir pasta and cook al dente, checking after about 8 minutes. Drain, reserving 1 c. water.
Heat olive oil and butter in a large sauté pan over medium heat, and brown garlic.
Cut broccoli into florets; peel and thinly slice the stems.
Discard garlic, and sauté broccoli in the flavored oil/butter mix until softened.
Add reserved pasta water and optional white wine.
Combine broccoli with pasta, adding pepper flakes and Parmesan to taste.
Note: You can substitute 2 c. chicken broth for the butter to make a healthier version of this dish. You can also add cooked carrots or peas, fresh or sun-dried tomatoes, and a sprinkle of panko or Italian bread crumbs.
(Read Dinner From Dented Cans, the story that accompanies this recipe.)