I LOVE THIS RECIPE!
With only 10 minutes of preparation, we’ve got an easy food storage dinner that’s a hit with all ages. Leftovers reheat beautifully or can be enjoyed as a yummy chilled salad. Be thinking about those summer gatherings!
7 cups fresh broccoli, florets only
1/2 cup grated Parmesan or Romano
2 cups dry macaroni
5 cloves garlic, minced
2 tablespoons olive oil
1/2 cup dry powdered milk
1/8 teaspoon red pepper flakes
salt and pepper
Bring to boil a large pot of salted water and add pasta. Cook for approximately 3-4 minutes, or about half of the normally suggested cooking time. Add broccoli florets and continue cooking until the pasta is al dente. Remove 1 cup of cooking liquid and set aside. Drain pasta and broccoli. Return the empty pot to heat and saute minced garlic in olive oil until just slightly golden. Reduce heat to low and add reserved 1 cup of cooking liquid, powdered milk, and red pepper flakes. Stir. Pour broccoli and pasta back into the pot and top with Parmesan cheese. Mix until well combine. Salt and pepper to taste.
Tonight, Lizzie was in a huge hurry to get to a babysitting job but she nevertheless took time to eat two big bowls full of this broccoli pasta. Mike and I enjoyed ours as a lightly creamy, double-whammy, side with fish. Such a refreshing, and nutritious, break from plain ol’ rice or potatoes.