Pasta With Broccoli Recipe - Cooking Index
Pasta With Broccoli Recipe - Cooking Index
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 lb | 227g / 8oz | Pasta shells |
| 1/4 cup | 59ml | Olive oil |
| 5 cups | 730g / 25oz | Broccoli florets |
| 6 cups | 558g / 19oz | Garlic cloves - minced (large) |
| 2 tablespoons | 30ml | Freshly-grated Pecorino-Romano cheese |
| Extra-virgin olive oil - (optional) | ||
| Dried red pepper flakes - (optional) |
Bring large pot of salted water to boil and cook shells according to package directions until al dente, about 13 minutes.
Meanwhile, heat large heavy-bottomed skillet over medium heat. Add 1/4 cup oil. When heated, add broccoli and garlic and saute, stirring often, until broccoli is bright green and crisp-tender, about 6 to 8 minutes.
When broccoli has absorbed oil and is no longer pale green and raw, season with freshly ground pepper to taste. Halfway through cooking, pour 1/4 cup pasta water into skillet to steam broccoli.
Drain pasta and top with broccoli, grated cheese, a drizzle of extra-virgin olive oil and red pepper flakes, if desired.
This recipe yields 2 servings.
Each serving: 759 calories; 326 mg sodium; 5 mg cholesterol; 31 grams fat; 100 grams carbohydrates; 24 grams protein; 2.95 grams fiber.
Source:
The Los Angeles Times, 12-01-1999
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