| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Italian, Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Bunch broccoli, trimmed |
|
|
And cut into flowerettes |
| 1/2 |
c |
Extra virgin olive oil |
| 1/2 |
c |
(1 stick) unsalted butter |
| 6 |
lg |
Garlic cloves, sliced |
|
|
Paper thin |
| 2 |
ts |
Crushed red pepper flakes |
| 1 |
lb |
Large shell macaroni, |
|
|
Cooked |
INSTRUCTIONS
Cook broccoli to desired tenderness in lightly salted boiling water.
RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from
broccoli and cut into bite-size chunks; set aside.
In a medium size saucepan; heat olive oil over medium, add garlic slices
and stir until lightly and evenly browned. (At this point, you can remove
and dicard the garlic, but I always leave it in!) Add the butter, stirring
until melted. Add red pepper flakes and simmer 3 minutes. Add the reserved
broccoli water and simmer another minute. Turn off heat and stir in
broccoli. Cover and set aside while cooking pasta.
Place cooked pasta into large bowl. Pour broccoli sauce over pasta.
Toss to coat and serve with freshly grated Parmesan cheese and black
pepper. YUM.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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