I’m always on the look out for a new family favorite. I really enjoyed this dish. Ethan thought it was too spicy and Thomas is not a huge fan of garlic. I guess this won’t be gracing our table as often as this or this, but I will be sure to make it for myself from time to time. If you are in the mood for some delicious pasta, give it a whirl.
Here’s a way to use up the stalks of broccoli that we usually just toss into the compost.
The sliced stalks along with chopped garlic and a pinch of red pepper flakes are sautéed in olive oil. This is combined with cooked broccoli and spaghetti to make a delicious main course. And go right ahead and add lemon chicken breast to the mix. You’ll be happy you did.
Broccoli and Garlic Pasta
- Large bunch of broccoli, cut into florets and the stalks sliced
- 3 cloves garlic, chopped
- Half pound of spaghetti (half a box)
- Pinch of red pepper flakes
- 2 Tbs. olive oil
- Juice of a lemon
- 2 Tbs. parmesan cheese
Place the broccoli florets into a large pot of boiling water. Cook for 3 to 4 minutes. Remove florets from water with a slotted spoon and place in a colander. Run cold water over broccoli. This will stop the cooking process. Remove the florets and pat dry.
Place the spaghetti into the same pot of boiling water. Cook until al dente, according to package.
Sauté the garlic, sliced broccoli stalks and red pepper flakes in olive oil. Cook on medium low about 7 minutes. Add broccoli florets and stir to coat with olive oil.
Drain the pasta and add to the broccoli mixture. Stir to coat with the olive oil. Increase heat to medium-high and season with salt and pepper. Pour lemon juice and mix to combine. Sprinkle with parmesan cheese.