Spaghetti with broccoli and pignoli in browned garlic oil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive Oil |
| 1 | tablespoon | Garlic; thin slivers |
| 2 | cups | Fresh Or Frozen Broccoli*; chopped |
| 12 | ounces | Spaghetti |
| 2 | tablespoons | Pignoli; toasted |
| Grated Parmesan Cheese | ||
Directions
*slightly thawed if frozen.
Heat oil in a medium skillet over low heat; stir in garlic. Saute, stirring, just until edges begin to turn golden, about 3 minutes. Add the broccoli; cover and cook over low heat until tender, about 5 minutes.
Cook the spaghetti in plenty of boiling salted water until al dente, or firm to the bite, about 7 to 10 minutes; drain.
Toss with broccoli and garlic oil; sprinkle with pignoli and grated cheese before serving.
Recipe by: 365 Ways to Cook Pasta by Marie Simmons Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@...> on Dec 26, 1997