Monday, October 13, 2008

Broccoli Pasta

"Broccoli Pasta" is what we have for dinner around here when we can't decide what to have for dinner around here. Both the boy and I are perfectly happy with this simple and fast dish, though I prefer it jazzed up with some diced Kalamata olives (these are on his no list). I recently got the Ultimate Uncheese Cookbook and made some sesame seed-miso-salt-nutritional yeast "parma sprinkles" and while it doesn't taste like cheese, it makes a really yummy addition to a pasta dish.Broccoli Pasta
10 oz pasta (whole grain on this end, of course)
2 tbsp olive oil
2+ cloves of garlic (put in as much as you like!)
1 bunch of broccoli, cut into bite sized florets, stem peeled and diced
1 handful fresh parsley, chopped
Kalamata olives, chopped (optional)

1. Prepare pasta according to package directions.

2. While pasta is cooking, heat 2 tbsp of oil in large sautee pan. Add the broccoli and the garlic and sautee on high for a minute or two, then add about 1/2 cup of water, cover, and turn the heat down to medium. Cook for 7-10 minutes, stirring occasionally, until the broccoli is fork-tender.

3. Drain the pasta, toss with broccoli, parsley, and olives, if using

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