Ziti with Broccoli
Yield
servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 1 ¼ | pound |
broccoli florets
fresh (to 1 1/2) |
|
| 2 | tablespoon |
butter
|
|
| 8 |
parsley sprigs
leaves only |
*
|
|
| ¼ | cup |
Parmesan cheese
grate fresh |
|
| 2 | large |
garlic cloves
mashed |
*
|
| ½ | teaspoon |
black pepper
fresh |
|
| ¾ | pound |
pasta, ziti
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 567 | g |
broccoli florets
fresh (to 1 1/2) |
|
| 3E+1 | ml |
butter
|
|
| 8 |
parsley sprigs
leaves only |
*
|
|
| 59 | ml |
Parmesan cheese
grate fresh |
|
| 2 | large |
garlic cloves
mashed |
*
|
| 2.5 | ml |
black pepper
fresh |
|
| 340.2 | g |
pasta, ziti
|
|
Directions
Cut stems off broccoli and wash thoroughly.
Chop parsley and garlic together.
Steam broccoli in a little water in a covered saucepan for about 25 minutes.
In another pot cook the ziti in boiling salted water for about 20 minutes.
Combine olive oil, butter, parsley, and garlic. Stir to get flavor of garlic.
Warm this sauce for 2 minutes, but do not cook or burn.
Drain broccoli and ziti as soon as cooked.
Place both in the hot pot the ziti was cooked in and pour the sauce mixture over both.
Sprinkle on the cheese and black pepper, stir, and serve immediately.
Have a loaf of good Italian Bread and a bottle of Barolo.
Instead of dessert, try a mixed rugola and dandelion salad with Italian Salad Dressing and a soft Brie and Bel Paese cheese.
