| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Dutch |
Pasta, Vegetables, Garlic |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bunch of fresh broccoli |
| 6 |
lg |
Cloves of garlic |
| 1 |
c |
Olive oil |
| 1 |
tb |
Garlic powder |
| 1 |
ts |
Salt |
| 1/4 |
c |
Romano cheese (grated) |
| 1 |
lb |
Cooked macaroni |
INSTRUCTIONS
1. Cut each group of broccoli in half. Trim the tough outside layer of the
bottom half off and discard. Slice tops and bottoms lengthwise, and then
chop into small pieces (slice and dice). 2. Peel and chop garlic cloves
into tiny pieces. 3. Heat oil in large dutch oven and when very hot add the
garlic. Cook garlic about 5 minutes. Then add the brocolli. Cover and cook
until tender, over low flame, about 25 to 30 minutes. 4. Add garlic powder,
salt and romano cheese (add more to taste). Cook another 5 minutes. 5. Cook
one pound of macaroni according to package directions. Drain. 6. Place
macaroni in a large bowl. Pour brocolli and oil mixture over macaroni. Mix
well. Sprinkle more romano cheese over top. Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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