Broccoli, Garlic, And Cheese Sauce Recipe - Cooking Index
Broccoli, Garlic, And Cheese Sauce Recipe - Cooking Index
Broccoli florets are added to the cooking pasta minutes before it's done so that both emerge perfectly al dente. After that, all that's needed is a hint of garlic, a splash of fruity olive oil, and a handful of freshly grated cheese.
Type: Pasta, Vegetables| 1 lb | 454g / 16oz | Shaped pasta - such as ziti or raddiatore |
| 1 | Broccoli - - (abt 1 lb), cut into florets | |
| 1 | Garlic clove - minced | |
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| 1/2 cup | 73g / 2.6oz | Fresh-grated parmesan and/or romano cheese |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender. Four minutes before the pasta will finish cooking, add the broccoli to the water. While the pasta cooks, combine the garlic, olive oil, cheese, salt, and pepper in a serving bowl. Drain the pasta and broccoli and toss with the garlic mixture. This recipe yields 4 servings.
Source:
WHILE THE PASTA COOKS by Andrew Schloss with Ken Bookman
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