Ingredients
-
1
-
4
-
1/4
-
1/2
-
1
-
-
8
-
4
-
-
-
-
-
-
-
Directions
Broccoli Spaghetti, I got this from an Italian co-worker after having it at a work pot-luck The flavor is really intense, and this can be served as either a side-dish or a meatless meal-in-itself You can really use any type of pasta you prefer, I first had it with spaghetti, so that’s always my preference Really easy recipe Edited: Psst please use real garlic, not the chopped stuff in the jar I repeat – use FRESH GARLIC, not the stuff in the jar, else you will be doomed to a bland result with no flavor If made as directed, you will have a robustly flavorful pasta dish!, This made for a great summertime pasta sauce! I enjoyed it a lot, though I can’t say I followed the recipe closely Instead, used more black pepper, as suggested, and added a chicken bouillon cube and healthy sprinkling of garlic powder Because of the amount of garlic used and bouillon, I omitted salt I also kept it rather chunky, more the consistency of a salsa than a sauce Parmesan was good, but not needed for a full flavor Definitely, definitely adding this to my repertoire , Just didn’t care for it Nothing outstanding, but was able to use up the broccoli I had in my refrig!
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Steps
|
1
Done
|
Chop the Broccoli Fine and Add It to a Sauce Pan. |
|
2
Done
|
Add Garlic, Olive Oil, Pepper and the Water and Bring to a Boil. |
|
3
Done
|
Reduce the Heat and Simmer, Partially Covered, For 30 Minutes. |
|
4
Done
|
Break Up the Broccoli as It Cooks So That the End Result Is a Mushy, Slightly Chunky Green Sauce. |
|
5
Done
|
You May Need to Add More Water or Oil to Keep It at a 'wet', Pourable Consistency If the Liquid Evaporates Too Quickly. You Basically Want It to Be the Thickness of a Tomato Pasta Sauce. Add Salt to Taste; I Only Add the Salt at the End, Because If You Do So Earlier on, the Saltiness May Become More Intense When the Mixture Reduces. |
|
6
Done
|
Serve Over Cooked Spaghetti. Sprinkle With Parm If Desired. |
