Pasta Broccoli / Cauliflower
| Submitted by: Roberta (Robin) Sullivan, MFA, 1998, and MLS, 2010 | Servings: 2-6 |
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My mom made this recipe often and it is a family favorite, even though we no longer need to be as budget conscious as our ancestors were. Use lots of garlic and lots of grated cheese on top. The amount of each ingredient is very flexible based on your preferences. We like lots of broth so I tend to add less noodles.
Ingredients
| 1 head of broccoli or cauliflower (or some of each) | ½ to 1 lb of thin spaghetti | Salt |
|---|---|---|
| Red pepper flakes | Garlic | Olive oil |
| Parmesan cheese |
Instructions
- Clean and cut the broccoli or cauliflower into small florets. Boil in salted water until mostly tender.
- Do not drain!!! Instead, use a slotted spoon to transfer the vegetables to a frying pan.Add a pinch of salt, red pepper flakes, and minced garlic to the pan. Sauté the vegetables in olive oil until slightly browned.
- In the same water that you cooked your vegetables, cook 1/2 to 1 pound of thin spaghetti (broken into 1-inch pieces) or another pasta of your choice.
- Once the pasta is tender, drain and return to pot.
- Add the sautéed vegetables to the pot with the pasta.
- Serve with grated Parmesan cheese on top.
