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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This stuff is fantastic! It is a household favorite and we try to have it at least once a week. It is a great way to get broccoli in to your diet. you can use butter, i guess, but it will NOT be as good. Also make sure that the olive oil is extra-virgin. no other type of oil will do. I reccommend filipo berio. also, do not get colavita or botticelli, since they are greasy, disgusting brands. Botticelli is not even extra virgin. Ingredients:
1 lb tubular pasta (shells, mezzi rigatoni, penne, rotini) |
1 1/2 lbs broccoli, with stems removed and cut into bite size peices |
extra virgin olive oil |
1 cup marsala wine (optional) |
romano cheese |
Directions:
1. Cook pasta in boiling water. Drain well and set aside.
2. While pasta is cooking, steam broccoli florets until soft.
3. Cover the bottom of large skillet with oil.
4. Saute broccoli for 10 minutes. Add more oil to prevent burning.
5. OPT> Add marsala wine and cook until evaporated.
6. Add pasta and fry until hot, about 5-10 minutes.
7. Serve with romano cheese.
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