Search

Pasta with Broccoli

Updated: Apr 4, 2020

(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.


Recent Posts

See All

Crab Imperial

(by Aimee Lee Ball) 5 T. butter, divided 1 T. flour 1/2 c. milk 1 1/2 t. Worcestershire sauce 2 T. dry sherry 1/2 c. mayonnaise 1 T. fresh lemon juice 1/2 t. salt 1/4 t. freshly ground pepper 1 lb. fr

Dolores's Chocolate Chip Banana Bread

(by Ann-Rebecca Laschever) Use the ripest (almost rotten) bananas you can find. The yellow peels should be at least half browned, and the bananas inside squishy and browning.My mom always made it in a

Savory Plantains

(by Janet LoSole) 2 green plantains 2 T. coconut oil 1 small onion, diced 1 c. chopped greens (chard, kale, collards) 1 clove garlic, crushed sea salt to taste 1 t. curry powder 1 can (13.5 oz.) cocon