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Five items: Broccoli pasta
By Ann | February 5, 2008
Do you like broccoli? I do, but a lot of people loathe it (including one George H.W. Bush) –a pity for them, and their colons. According to The Penguin Companion to Food, the word “broccoli” is Italian, and means “little arms,” or “shoots.” It’s a member of the cabbage family, rich in vitamins, and grows in many different climates.
The following pasta is one of those emergency meals, something I make when I don’t really feel like cooking or shopping. It can be made with broccoli or cauliflower, or even broccoli rabe. The pasta shape is traditionally orecchiette, or little ears, but lately I’ve been using whole wheat penne. Here are the five items:
- 1 lb broccoli, cut into 1-2 inch spears
- 3-4 cloves garlic, peeled and sliced
- 1/4 tsp crushed chili flakes
- 1 lb pasta
- Parmagiano-reggiano
Bring a large pot of water to boil. Add the broccoli spears and cook for about 5 minutes. In a separate saucepan, over medium flame, heat 2-3 tablespoons of olive oil, add the garlic and chili flakes and stir until golden. Fish the broccoli from the water and add to the saucepan. Season to taste with salt and pepper and cook over low heat until soft, breaking up the pieces with a wooden spoon. Meanwhile, add the pasta to the boiling water and cook until almost done about 8 minutes. Reserve a cup of pasta cooking water, before draining the pasta and returning it to the pot. Over a low flame, stir in the broccoli, adding dashes of pasta cooking water if it becomes too dry. Taste and adjust seasoning. Serve immediately with lots of grated Parmagiano-reggiano sprinkled on top.
Topics: Five items |
7 Responses to “Five items: Broccoli pasta”
Comments
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February 6th, 2008 at 2:18 am
This is absolutely the perfect fast meal. I can attest to it since I’ve already tried Ann’s recipe many times. Be sure the broccoli is cooked until soft … unlike most trendy styles of cooking broccoli these days.
February 6th, 2008 at 5:02 pm
Interesting that Bob cautions about being sure to cook that the broccoli until it’s soft. I was a little surprised to see that instruction in the recipe. One of my favorite quick dishes is broccoli in garlic sauce, somewhat spicy, with the broccoli still crisp. But I will try the recipe your way and then decide.
Thanks for the five-item recipes - that’s one of my criteria for trying a new recipe!
February 6th, 2008 at 5:27 pm
Frantzie,
I hope you’ll post back and let me know how it turns out! I’ve been thinking about making a version with crisper broccoli.
February 7th, 2008 at 6:02 pm
yum!! this sounds so easy and delicious. i love broccoli, but you have to admit that steamed broccoli smells pretty narly. my roommate makes it a lot and i can tell as soon as i open the apt building’s front door.
thanks for the recipe!
February 9th, 2008 at 10:25 pm
Well, the broccoli cooked until soft was different from what I had expected — to my surprise, different in a good way. The flavor of the broccoli is deeper and yet somehow softer than it would be if the broccoli were left crispy. Also, as Joanna might expect, a little smellier than briefly steamed broccoli. I think soft is right for this dish. It was quick and very tasty. Thanks for a very good 5-ingredient recipe to add to my collection.
February 12th, 2008 at 1:29 pm
Frantzie — thanks for letting us know how it turned out! I’m glad you liked the recipe (though sorry it was a bit stinky).
February 14th, 2008 at 2:09 pm
I can’t wait to try this recipe. It sounds healthy, flavorful and easy. By the way, I wanted you to know how much I enjoy your site. It’s like reading a good cookbook with colorful comments that make you want to try everything. Thanks!