Happy Meatless Monday, everyone!  This is another one of my favorite go-to weekday recipes, as it is so simple, delicious, and healthy.  This can be subbed for pretty much any veggie you like (cauliflower, zucchini, bell peppers, etc) and is great with the addition of mushrooms, spinach, kale, etc.  It would also be great as a side with grilled chicken or fish.  Enjoy!

Broccoli Pasta Toss

Makes 3 large servings

1 package rigatoni/penne (~16 oz)

2 large heads of broccoli, roughly chopped

1 Tbsp olive oil

2-3 cloves garlic, minced

1 small onion, diced

Salt/pepper to taste

1 tsp red pepper flakes (optional, but great in this dish!)

3/4 cup vegetable or mushroom broth 

1/4 cup reserved cooking liquid from pasta

~1/4 cup parmesan/asiago/pecorino romano cheese, shredded

Boil pasta according to directions.  Reserve ~1/4 cup cooking liquid from pasta before draining.  In a large pan over medium-high heat, add the olive oil & onion.  Cook about 2 mins, then add broccoli.  Cook ~5-6 mins. Add garlic, salt/pepper, and red pepper flakes & cook another 1-2 mins.  Add reserved cooking liquid and vegetable broth to broccoli, then immediately add the pasta.  Turn heat to low and slowly toss the pasta with the cooking liquid, veggies, & spices.  Cook until the liquid has evaporated.  Add the shredded cheese and toss.  Enjoy!

broccoli pasta, pasta, milk and sugar sisters, milk and sugar, michelle stroebe, suzanne stroebe

broccoli pasta, pasta, milk and sugar sisters, milk and sugar, michelle stroebe, suzanne stroebe

broccoli pasta, pasta, milk and sugar sisters, milk and sugar, michelle stroebe, suzanne stroebe

 

Advertisements