Broccoli and Pasta

The turnip souffle recipe was such a hit at market that we decided to write up one of our favorite recipes. Here it is.

Broccoli and Pasta

Ingredients:
2-3 heads broccoli
8 oz pasta - we like whole wheat very thin spaghetti
½ cup (1 stick) butter
2-3 garlic cloves
Parmesan cheese

Put water on to boil.
Mash garlic with mortar and pestle (or chop) and mush in butter.
Trim broccoli into large bite size florets.
When water comes to a boil, salt, and add pasta.
Cook until 1-2 minutes away from done.
Add broccoli and cook about a minute longer. Ideally, broccoli will be bright green but not mushy.
Drain pasta and broccoli. Add garlic butter and toss well to coat.
Serve topped with grated black pepper and grated Parmesan cheese.

This is one of our favorite weeknight supper foods. It’s easy, yummy and nourishing. The one stick of butter is not a typo. Peter even adds more butter to his at the table. Can you ever have too much butter? If you’re not a butter person, I bet you could warm the garlic in olive oil and salt.