Garlicky Pasta with Broccoli

Original Recipe HERE

This might be my family's official favorite meal.  Every time I make it, each person - young or old, small or big - has multiple servings and wants leftovers the next day for lunch.  The kids actually cheer when I say I'm making "broccoli pasta."  It's crazy, I tell you.  But I will gladly take it.  A simple, quick, easy meal that everyone loves and uses ingredients I always have on hand...and also includes a vegetable?  I can't ask for more.

I like making this with gemelli pasta because of its non-mushy texture and how it pairs well with the broccoli (that will hopefully not be mushy, either).  Also, the amount of garlic and types / amounts of cheese are up to your personal preference.

When I haven't had enough broccoli, I've subbed cauliflower or carrots, and it still turns out well.

1 lb pasta of choice
2 to 3 broccoli heads
3 to 5 garlic cloves
3 Tbsp extra virgin olive oil
1/2 teaspoon kosher salt
pepper to taste
1/4 to 1/2 cup Parmesan
1/2 cup shredded mozzarella or other cheese blend

(1) Bring water to boil in a large pot.  While waiting, finely chop or press garlic cloves.  Add to olive oil to begin infusing.
(2) Cook pasta according to package directions for "al dente."
(3) In the meantime, chop broccoli into bite-size florets.  Add to pasta water for last 4 minutes of cooking time.  Broccoli should be spearable by a fork but not soft.
(4) Drain pasta.  Save about one cup of pasta water.  Transfer to large serving bowl.
(5) In pot used for pasta, heat olive oil and garlic mixture on medium heat.  Add salt.  Stir frequently.  Remove from heat when garlic becomes lightly golden (do not brown).
(6) Add pasta back to pot.  Toss to coat.  Add cheeses and pepper; stir again until evenly distributed.
(7) Add about 1/2 cup of reserved pasta water; stir.  Add more if desired.

Kid Participation: Eat such copious amounts that parents are astounded at children's stomach capacity.

No comments:

Post a Comment