Why do you make this?
I think all parents have something to do with raising loud people. There is a spectrum of pickness, and in my home it flows in decline. There doesn’t seem to be any rhyme or reason, and my two boys have tastes that are completely opposite in taste. One loves the crispy texture and bold flavours, while the other craves fruit and soft texture. One jokes in the form of yogurt, and the other exists only in the yogurt pouch, and if you forgive him, it exists only in the yogurt pouch.
For now, I have only one daughter, so she is in a very enjoyable stage where she absolutely eats what was presented to her. Don’t worry, this is not my first rodeo. I know she will soon be able to show off her toddler independence and begin to expose her most of her dinners clearly throughout the kitchen.
To limit the time spent in my own home as a short order fee, I tried to come up with a list of dinners that everyone eats, but this is not a small feat. For miracles, both my boys love broccoli. I try not to ask too many questions about this as it is one of the few green vegetables they are willing to eat.
Needless to say, we have a lot of broccoli. One of our favorite dinners is the weekday pasta dish packed with broccoli. I’m talking about equal portions of pasta and broccoli. Seasoned with a bit of fresh garlic, a pinch of red chili flakes and plenty of nutty Parmesan cheese, these few humble ingredients turn into a delicious, comfortable meal that the whole family enjoys.
Simply recipe / Molly Adams
Simple Tips for Making My 5 Iconic Broccoli Pasta
I often serve this pasta on its own, but if I have rotisserie chicken or leftover roast chicken in my hand I throw it into the mix and throw the protein. My husband and I like it with the hit of fresh lemon juice squeezed over, but it should not pass my harshest critics, so I always add it directly to the plate rather than to the pot.
The key to this recipe is to cook the broccoli well and be soft enough to mash, but still retain a bright green flavour. If you are currently in a difficult stage with green vegetables (I will meet you!), feel free to use cauliflower instead.
Leftovers can be stored in airtight containers in the fridge for up to 3 days. I prefer to reheat the leftovers in the pot in the pot with a little water or chicken stock, but you can simply reheat in the microwave.
Cook Mode
(Wake up the screen)
Kosher salttastes
2 big Broccoli Crown (About 2 lb), cut into small flowers with stems
3 A large spoon Extra virgin olive oil
2 cloves GarlicThinly sliced
1/4 Small spoons Crushed red pepper flakesIt tastes even more
1 lb pasta The choice
1/2 cup It’s fresh Grated Parmesan cheese
Fresh lemon,option
Cook broccoli:
Bring a large amount of water to a boil. Once it boils, generously season with kosher salt. Add the broccoli and cook until fork is soft but still bright green. 4-6 minutes.
Meanwhile, pour garlic into olive oil:
While the broccoli is cooking, heat a large pot over medium heat. Add olive oil and heat over medium heat for about 30 seconds, remove from the heat, then add garlic and red chili flakes. Inject from heat for about 1 minute.
Mash Broccoli:
Once the broccoli is cooked, remove it from the pot with a slot spoon (heat the water) and transfer it to the pot with garlic oil. Using a potato masher or a large, heavy-duty fork, mash the broccoli until it is broken down into small pieces.
Bring the pasta to a boil:
Return the same pot of water to a boil. Add the selected pasta and cook until al dente according to the package instructions. Store the broccoli sauce over low heat while the pasta is cooked. Cook to keep warm, stirring occasionally.
Combined serve:
If the pasta is al dente, reserve 1/2 cup of pasta cooking water and drain the pasta.
Add drained pasta to the broccoli along with Parmesan cheese and about 1/4 cup of reserved pasta cooking water. It reduces the fever to a medium low level. Cook constantly, stirring until the cheese has melted and the mixture has absorbed almost all of the pasta cooking water. Add pasta water if necessary until you have a creamy and shiny sauce.
Add one or two lemons (if needed) depending on the flavor, and if necessary. serve.
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Nutrition Facts (Each serving)
254 calories 10g Fat 32g Carbohydrates 11g Protein
View the complete nutrition label
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Nutritional Fact Serving: 4-6 servings calories per day value * 10g 13% saturated fat 2g 12% 7mg 2% 241mg 10% 32g Food nutrients contribute to your daily diet. General nutritional advice uses 2,000 calories per day.
Nutrition information must be calculated using a component database and considered an estimate. If multiple ingredients are given alternatives, the first listed one is calculated for nutrition. Decorations and optional ingredients are not included.
