BROCCOLI PASTA
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!
Fresh Ingredients
7 cups fresh broccoli, florets only
1/2 cup grated Parmesan or Romano
Storage Ingredients
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.
April 18th, 2012 at 10:12 pm
Sweet! Broccoli was on sale this week. I’ll have to try it.
April 23rd, 2012 at 7:48 am
Yummy for sure but a little on the runny side so next time it needs to be thickened up a bit, other than that it was much loved by all
xo
April 28th, 2012 at 12:27 pm
I’m making this tonight. It looks wonderful! Thanks for sharing.
April 28th, 2012 at 8:34 pm
Hey Camille! You’re more than welcome and I hope you love it as much as we do!
April 28th, 2012 at 8:41 pm
Very interesting, Kris. Last time I made it I totally forgot to save some of the cooking liquid (not surprising grrrr) and had to whisk together a bit of white sauce. Still a bit too dry. Your “little on the runny side” sounds good:)
April 29th, 2012 at 6:47 pm
I had a hard time getting the powdered milk to mix in smoothly. I was at it for a good ten minutes with a hand mixer, and then mine too was a little on the runny side.
April 30th, 2012 at 12:48 pm
Sorry to hear it Heather. I wonder if your powdered milk needs to be pre-mixed with the reserved and still very HOT cooking liquid. Adds an extra step but maybe less time in the long run. Morning Moo hasn’t given me these challenges.
May 3rd, 2012 at 5:02 pm
I did use the hot liquid. I guess my problem was I used the stuff from the cannery, which says to mix with cold water. I’ll have to try it with the Morning Moo’s next time.
May 3rd, 2012 at 11:00 pm
Well Heather, you’ve proved how much I DON’T know about powdered milk:) Here’s to next time!