Broccoli Pasta
Ingredients
- 1 pound pasta (I use vermicelli but any type will do)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- 3 heads broccoli, cut into bite-size florets
- 1 1/2 cups chicken broth
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Cook pasta al dente according to package directions. Drain, reserving 1/2 cup pasta water; set aside. In a large saucepan, heat olive oil over medium heat. Add garlic and cook, stirring frequently, until lightly golden, 2-3 minutes. Add broccoli florets; toss well in garlic oil. Add chicken broth and reserved 1/2 cup pasta water. Increase heat to medium-high and bring to a boil. Reduce heat to simmer, cover and cook until broccoli is tender, about 5 minutes. Remove from heat and puree 1 cup of cooked broccoli mixture in a blender; return to pan. Gradually add pasta, tossing to mix between additions. Stir in garlic powder and cheese. Season to taste with salt and pepper. Serve warm. Makes 6-8 servings.