Cooking Again!
I know it's difficult to believe that I've just cooked another meal, with leftovers. I can hardly believe it myself. And without the accompanying beer. But I have pics as proof -- otherwise, no one who knows me would take my word for it.
Recipe below the pics. Easy to make and quite yummy, but I think I had too much garlic. I'm sure I'll be a joy to sit beside tomorrow, in the cube farm. Heh!
Easy Weeknight Broccoli Pasta
Prep time: 15 minutes/Cook time: 15 minutes
1 head broccoli
450 gram spaghetti (or pasta of your choice, of course)
3 TBSP olive oil
1/4 tsp salt
1 1/2 cups grape tomatoes, halved
1 TBSP chopped garlic (I used 2 tsp of minced garlic from a jar, which was a lot of garlic)
freshly ground black pepper (I don't have freshly ground black pepper, big deal)
1/4 cup grated parmesan cheese (I just sprinkled some on top)
Trim end from broccoli stem and discard. Cut broccoli crown off and divide into bite-sized florets. Peel stem, slice thinly. Set aside. You should have approx. 4 cups altogether.
Cook pasta according to package directions.
Meanwhile, in a large frying pan, heat oil over medium heat; cook broccoli and salt for 3 minutes or until starting to soften. Stir in tomatoes and garlic; cook another 2 to 3 minutes or until broccoli is tender. Turn off heat.
Drain pasta, reserving 1/2 cup of the pasta cooking water. Add pasta and reserved water to frying pan; toss well. Top with ground black pepper and parmesan cheese.
Note: I found 1/2 cup pasta water too much because the tomatoes were so juicy (I didn't use grape tomatoes, had cocktail tomatoes on hand). Also, this serves 6 if you are serving it with something else like a salad or perhaps bread. I have enough leftovers for 2 more meals, so I'm eating twice a normal serving. Hmm, no wonder I can't drop the weight I've gained over the last five years!
Anyway, this was quite yummy, thanks to all the garlic. I'm sure you can do any combo of pasta/veggies you want, with or without protein.
Recipe below the pics. Easy to make and quite yummy, but I think I had too much garlic. I'm sure I'll be a joy to sit beside tomorrow, in the cube farm. Heh!
Easy Weeknight Broccoli Pasta
Prep time: 15 minutes/Cook time: 15 minutes
1 head broccoli
450 gram spaghetti (or pasta of your choice, of course)
3 TBSP olive oil
1/4 tsp salt
1 1/2 cups grape tomatoes, halved
1 TBSP chopped garlic (I used 2 tsp of minced garlic from a jar, which was a lot of garlic)
freshly ground black pepper (I don't have freshly ground black pepper, big deal)
1/4 cup grated parmesan cheese (I just sprinkled some on top)
Trim end from broccoli stem and discard. Cut broccoli crown off and divide into bite-sized florets. Peel stem, slice thinly. Set aside. You should have approx. 4 cups altogether.
Cook pasta according to package directions.
Meanwhile, in a large frying pan, heat oil over medium heat; cook broccoli and salt for 3 minutes or until starting to soften. Stir in tomatoes and garlic; cook another 2 to 3 minutes or until broccoli is tender. Turn off heat.
Drain pasta, reserving 1/2 cup of the pasta cooking water. Add pasta and reserved water to frying pan; toss well. Top with ground black pepper and parmesan cheese.
Note: I found 1/2 cup pasta water too much because the tomatoes were so juicy (I didn't use grape tomatoes, had cocktail tomatoes on hand). Also, this serves 6 if you are serving it with something else like a salad or perhaps bread. I have enough leftovers for 2 more meals, so I'm eating twice a normal serving. Hmm, no wonder I can't drop the weight I've gained over the last five years!
Anyway, this was quite yummy, thanks to all the garlic. I'm sure you can do any combo of pasta/veggies you want, with or without protein.
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