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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.)

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