Broccoli and Pasta in Garlic Butter

  • Active Time 15m
  • Total Time 15m

Serves 2

Combine crisp florets of broccoli or cauliflower with little pasta wheels for an easy but delicious side dish that has crisp and al dente textures.

ingredients

  • 4 ounces ruote, conchiglie or other dried shaped pasta
  • 2 cups broccoli or cauliflower florets
  • 1 tablespoon chopped fresh basil, or 1/2 teaspoon dried basil, crushed
  • 2 cloves garlic, halved lengthwise
  • 2 tablespoons margarine or butter
  • 2 tablespoons olive oil or cooking oil
  • 1/4 cup grated Romano or Parmesan cheese
  • Pepper (optional)

directions

In a large saucepan or pasta pot, bring 3 quarts water to a boil. Add the pasta. Reduce heat slightly. Boil, uncovered, for 12-14 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.

Meanwhile, in a medium saucepan, cook the broccoli or cauliflower florets and basil, covered, in a small amount of boiling salted water for 6-8 minutes or till crisp-tender. Drain well. In a large skillet, cook the garlic in hot margarine or butter and olive oil or cooking oil for about 5 minutes, or till the garlic is golden, stirring occasionally. Remove the garlic from skillet and discard.

Add the broccoli or cauliflower flowerets to the warm skillet and toss to coat with margarine-oil mixture; heat through. Add hot cooked pasta and Romano or Parmesan cheese and toss to mix. Transfer to a warm serving dish. If desired, sprinkle with pepper. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2372

nutrition information per serving

502 calories; 30g total fat; 44mg cholesterol; 179mg sodium; 47g carbohydrates; 5g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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