I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children’s palate and it seemed fine.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIngredients
Directions
Cook broccoli to desired tenderness in lightly salted boiling water.
RESERVE 1 CUP of BROCCOLI COOKING WATER.
Drain remaining water from broccoli and cut into bite-size chunks; set aside.
In a medium size saucepan; heat olive oil over medium, add garlic slices and stir until lightly and evenly browned.
(At this point, you can remove and dicard the garlic, but I always leave it in!) Add the butter, stirring until melted.
Add red pepper flakes and simmer 3 minutes.
Add the reserved broccoli water and simmer another minute.
Turn off heat and stir in broccoli. Cover and set aside while cooking pasta.
Place cooked pasta into large bowl.
Pour broccoli sauce over pasta.
Toss to coat and serve with freshly grated Parmesan cheese and black pepper.
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