Tuesday, October 4, 2011

Garlic-Broccoli Campanelle

Although it's officially two days since I ended vegan week, I am behind with posting. Here, I  post one of my favorite quick go-to recipes from Sundays at Moosewood Restaurant. I've made a few small changes. This one comes from the Italian chapter, and it's original version is called Maccheroni con Broccoli (shells with broccoli). This recipe is so simple, so delicious, I almost hesitated to post it due to its simplicity. Before I forget though, here's what I ate Friday:
  • shredded wheat with soy milk
  • coconut bar
  • quinoa salad**
  • veggie-tofu stir fry
  • salt-and-vinegar chips
  • drinks: coffee, seltzer, water, coke, soju

 Garlic-Broccoli Campanelle
  • 1lb short pasta, uncooked (campanelle, shells, bowties all work well)
  • 1 large bunch broccoli, chopped into 1 inch pieces
  • 6 large garlic cloves, miced (use GARLIC not garlic)
  • 1/2 C olive oil 
  • Lots of black pepper
  • salt to taste 
  • crushed red pepper to taste
  • extra olive oil, as needed
1. Begin boiling water for the pasta. In a large wok or fry pan, heat 1/4 C oil on med-low heat.  Add the garlic, and begin sauteeing, about 3 mins.
2. When the garlic is golden, add the broccoli and stir until well coated. Increase heat to medium, and stir frequently.
3. When the pasta is added to the boiling water, begin, slowly, adding ladle-fuls of pasta water to the broccoli, Cover for a couple minutes to allow the broccoli to cook. 
4. Check the broccoli and pasta for doneness frequently. When pasta is just shy of al dente, and broccoli is almost done, drain the pasta and add to the broccoli. Reduce heat to low.
5. Add the salt, pepper, red pepper, and remainder of the olive oil to the pasta. Stir til everything is well coated. Adjust seasonings as needed.

Kitchen Notes: Sometimes I add sliced cherry tomatoes for variation.

Verdict? As mentioned above, this is a go-to recipe for me. It's nothing fancy, but it's relatively healthy comfort food, and quick. Yum.


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