Why do that?
- Broccoli pasta is a 20-minute recipe with 5-ingredients that is perfect for busy week.
- Stir mash mash cooked broccoli with garlic oil and in boiled pasta.
- Parmesan and red pepper flakes complete the dish.
I think all parents can refer to the upbringing of selective eaters. There is a spectrum of the stole, and ebbated and flows in my household. There seems to be no rhyme or reason, and my two boys have very opposite palate. You love crispy textures and brave flavors, and the other longs for fruit and soft textures. One would choke at the sight of yogurt, while the other alone is helpful from yoghurt bags if I allowed him.
At the moment my daughter is only one, so she is in the very funny phase in which she eats absolutely everything that is presented to her. Don’t worry, that’s not my first rodeo – I know that you will soon exercise your independence of the toddler and clearly initiate most of your dinner in the kitchen.
In order to limit my time as a cuisine in my own home, I tried to find a list of dinner that will be eaten, which is not a small performance. Through the miracle, my young broccoli love. I don’t try to ask too many questions because it is one of the few green vegetables that you willingly eat.
To mention unnecessarily, we have broccoli a lot. One of our favorite meals is a fast and simple pasta dish a week. I speak the same parts pasta with broccoli. With a little fresh garlic, a pinch of red pepper flakes and a lot of nutty parmesan cheese, these few modest ingredients are transformed into a delicious and soothing meal that enjoys the whole family.
Simply recipes / Molly Adams
Quick tips to make my 5-internal broccoli pasta
I often serve this pasta alone, but if I have a rotisserie chicken or a remaining roasted fried chicken at hand, I will throw it in the mixture for a dose of protein. My husband and I like it with a goal of fresh lemon juice that is pressed over it, but that never does it beyond my toughest critics, so I always add it directly to my plate and not the pot.
The key to this recipe is to cook the broccoli in such a way that it is soft enough to crush it, but still maintains its light green taste. If you are currently in a phase in which green vegetables are a hard no (I see them!), Instead, turn freely to use cauliflower.
Remains can be kept in an airtight container in the refrigerator for up to 3 days. I prefer to warn the remains on the stove in a pan with a little water or chicken broth until they have warmed up, but they can also simply heat up in the microwave.
Cooking mode
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Kosher salttaste
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2 large Broccoli crowns (to 2 pound), cut in flowers with chopped stems
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3 tablespoon Olive oil outdoor virgin
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2 Carnate GarlicSliced ​​thinly into slices
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1/4 teaspoon Crushed red pepper flakesPlus more to taste
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1 pound pasta the choice
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1/2 cup fresh grated Parmesan cheese
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Fresh lemonoptional
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Cook the broccoli:
Bring a large pot of water to the boil. As soon as it boils, season it generously with kosher salt. Add the broccoli and cook for 4 to 6 minutes until it is tender but still light green.
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In the meantime, infuse olive oil with garlic:
While the broccoli cooks, heat a large pot over medium heat. Add the olive oil and heat it over medium heat for about 30 seconds, then remove it from the heat and add the garlic and red pepper flakes. Let the heat infuse for about 1 minute.
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Mix the broccoli:
When the broccoli is cooked, take it out of the pot with a slit spoon (keep the water hot) and put it in the pot with the garlic oil. Use a potato stamping or a large stable fork crush the broccoli until it has broken into small pieces.
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Cook the pasta:
Bring the same pot of water back to a roller boiler. Add your pasta of choice and cook according to the package instructions until you are al dente. Hold the pot with the broccoli sauce over low heat. Occasionally let cook to stay warm.
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Combine and serve:
If the noodles are al dente, reserve the 1/2 cup of pasta of the cooking water and let off the pasta.
Add the drained noodles together with the Parmesan cheese and about 1/4 cup of the reserved noodle cooking water into the broccoli. Make the heat low for medium. Cook with constant stirring until the cheese has melted and the mixture has absorbed almost the entire pasta hot water. Add more pasta water as required until you have a creamy, shiny sauce.
Taste, add one or two press lemon (if desired) and add salt. Surcharge.
Do you love the recipe? Let’s star and a comment below!
| Nutritional information (by portion) | |
|---|---|
| 254 | Calories |
| 10g | Fat |
| 32g | Carbohydrates |
| 11g | protein |
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| Nutritional information | |
|---|---|
| Portions: 4 to 6 | |
| Amount per serving | |
| Calories | 254 |
| % Daily value* | |
| 10g | 13% |
| Saturated fat 2g | 12% |
| 7mg | 2% |
| 241 mg | 10% |
| 32g | 12% |
| Dietoner 5G | 17% |
| Total sugar 2G | |
| 11g | |
| Vitamin C 124 mg | 618% |
| Calcium 145 mg | 11% |
| Iron 2mg | 13% |
| Potassium 489mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice. | |
Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.
