Directions: |
Directions:Clean and cut Broccoli into bite size pieces. Boil in a large pot. Add salt as desired. Test Broccoli for tenderness and when cooked to suit, remove from heat, remove Broccoli from water and set aside.
Follow directions for cooking pasta.
While pasta is cooking, put 3 Tblspns. Olive oil into a heated skillet. Sauté coarsely chopped garlic for 3 to 5 minutes. Add the cooked Broccoli and sauté for another two minutes.
Drain the pasta and put in a large bowl. Add Broccoli and mix well.
Serve with grated cheese.
VARIATION:
Prepare one bunch of fresh Broccoli and cut into small pieces. Boil in 3 or 4 quart pot. When pasta is almost tender, cut up spaghetti and put into pot to boil with Broccoli. Add at least 3 Tblspns. Olive Oil, salt and pepper to taste.
Serve with some of the soup water and sprinkle with Parmesan Cheese.
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Personal
Notes: |
Personal
Notes: Another meatless dish that provides sustenance! Again, my best memories of this date back to my youth. Mom would make the boiled version then. When she came to live with me, we also tried the sautéed variation. Italians love to cook pasta with a variety of vegetables and legumes. Coming from southern Italy, Sicily, a lot of peasant food didn't involve meat, so the people had to find ways to fill their families bellies and they did so with pasta and vegetables or fish, rather than a lot of meat dishes. One dish I never really had until I went to Sicily was pasta with eggplant. My Aunt Marion said her mother prepared it, but for the life of me, I couldn't ever remember eating it. So, it was something new for me. It is pretty good, too!
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This recipe for PASTA AND BROCCOLI is from