Broccoli and Macaroni with Lots of Garlic
What an easy recipe! If you are a garlic lover, you will love this scrumptious pasta dish that will have you scooping out a second helping for yourself.
Ingredients
| 1 | pound |
broccoli florets
fresh, bunch |
|
| 6 | cloves |
garlic
finely minced |
|
| 4 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
garlic powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
Parmesan cheese
|
|
| ½ | pound |
pasta, elbow macaroni
or other favorite pasta |
|
| ¼ | teaspoon |
black pepper
fresh ground |
* |
| ⅛ | teaspoon |
red pepper flakes
optional, to taste |
* |
Directions
Separate the broccoli into florets. Peel the tough skin from the stem and slice.
Finely mince the garlic into very small pieces.
In a large pot add the oil and heat until hot but not smoking over medium heat. Add the garlic and cook for 3 to 4 minutes. Add the broccoli, toss to coat and reduce to low heat.
Cover and cook until tender about 15 to 20 minutes.
Add the salt, ½ of the grated Parmesan cheese and garlic powder. Toss to distribute and cook for another few minutes.
While the broccoli is cooking bring a large pot of water with ½ tablespoon of salt to the boil.
Cook the macaroni for 10 minutes or until al dente. (Tender but still with some bite). Drain well.
Add the pasta to a large serving bowl. Pour the broccoli and garlic mixture over the macaroni.
Season with black pepper and red pepper flakes (as desired to taste). Toss until thoroughly combined.
Sprinkle the remaining parmesan cheese on top. Serve warm.
Nutrition Facts
Serving Size 205g (7.2 oz)
United States
can u freeze this also
over 12 years agosean
If freezing I would make sure not to over cook the pasta as it might turn out a bit soggy.
over 11 years ago