Thursday, April 29, 2010

Recipe: Broccoli Pasta

I love this meal, we have it at least once a week, and it makes me feel so good because I get to have a big pasta fix and at the same time I feel like I'm being really healthy because I'm getting my greens.  And it is SO tasty!  Rosetta (David's mum) was the first person to introduce me to this recipe - she made the true Italian version with potato and broccoli and it was love at first eat. Over the years I've lost the potato and replaced it with pine nuts (and sometimes a bit of chilli too) but either way, it's always delicious.  And oh so easy.  Love it.

  • Pasta - We usually use spaghetti, but you can use anything really, penne, orecchiette etc
  • Pine nuts
  • Freshly grated parmesan
  • 1 Broccoli cut up into florets
  • 1 garlic clove finely chopped (David would use 10 cloves if I let him but I think 1 is heaps)
  • Olive oil
Cook the pasta in salted water.  When the pasta is a few minutes away from being al dente (usually 15 minutes max - don't overcook it because it's better for you if it's al dente, it has a lower gi index), cook the broccoli in boiling water for few minutes (until JUST tender).

While all that is happening lightly toast some pinenuts in a pan (no oil needed).  They just need to be slightly brown to bring the flavour out.  Just pop them to one side when that's done. This will only take a few mins.

Heat the olive oil in a pan, and cook the garlic for 4-5 minutes until lightly brown.  Then add the pasta, broccoli and pine nuts and mix it all around.  Serve it up, season to taste and cover it in heaps of freshly grated parmesan, and you're good to go! YUM!