BROCCOLI WITH ZITI
"Basically, I just love both broccoli and the word ziti. This is good for you, easy to make, and as good the next day as it is originally, and kids love it even if they don't love broccoli. Leftovers can be reheated or served cold the next day. I always make a double recipe. Add a salad and some French or Italian bread (drizzling a head of garlic with olive oil and cooking at 350 degrees F for an hour makes a wonderful spread), and you can run a marathon!"
12 ounces ziti, uncooked
1 1/2 pounds fresh broccoli
8 sprigs fresh parsley
2 large cloves garlic, smashed
1/4 cup olive oil
1 tablespoon butter (for flavor)
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
Cook the ziti first, since it will take the longest. Drop it into a large pot of salted boiling water, bring to a second boil, and cook until tender yet still firm, approximately 10 to 12 minutes.
Wash and chop the broccoli and briefly steam or microwave it, but don't overcook it.
Chop the parsley and garlic together and saute over low heat for a couple of minutes in a mixture of the olive oil and butter. Don't overcook.
When the ziti is done, drain it and return it to the pot. Add the broccoli to the ziti. Stir in the garlic-and-parsley mixture, followed by the Parmesan cheese and pepper. Serve hot.
Makes 4 servings
From Dr. Joy Browne, Psychologist, Author, Radio Talk-Show Host
Source: Recipes for Our Daughters by Naomi Neft and Cynthia Rothstein
"Basically, I just love both broccoli and the word ziti. This is good for you, easy to make, and as good the next day as it is originally, and kids love it even if they don't love broccoli. Leftovers can be reheated or served cold the next day. I always make a double recipe. Add a salad and some French or Italian bread (drizzling a head of garlic with olive oil and cooking at 350 degrees F for an hour makes a wonderful spread), and you can run a marathon!"
12 ounces ziti, uncooked
1 1/2 pounds fresh broccoli
8 sprigs fresh parsley
2 large cloves garlic, smashed
1/4 cup olive oil
1 tablespoon butter (for flavor)
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
Cook the ziti first, since it will take the longest. Drop it into a large pot of salted boiling water, bring to a second boil, and cook until tender yet still firm, approximately 10 to 12 minutes.
Wash and chop the broccoli and briefly steam or microwave it, but don't overcook it.
Chop the parsley and garlic together and saute over low heat for a couple of minutes in a mixture of the olive oil and butter. Don't overcook.
When the ziti is done, drain it and return it to the pot. Add the broccoli to the ziti. Stir in the garlic-and-parsley mixture, followed by the Parmesan cheese and pepper. Serve hot.
Makes 4 servings
From Dr. Joy Browne, Psychologist, Author, Radio Talk-Show Host
Source: Recipes for Our Daughters by Naomi Neft and Cynthia Rothstein
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Red Cross Lasagna (Red Cross Pasta box, repost)
- Creamettes Lasagna - Small Correction
- Easy Manicotti with Cheese (freeze ahead) (Prince Macaroni)
- Homemade Potato and Herb Gnocchi
- Hood Cottage Cheese Cheesy Lasagna (using ground turkey)
- Portobello Ravioli with Sauce (like Olive Garden's) (repost)
- Artichoke with Angel Hair Pasta from Crystal Palace (with chicken)
- Ricotta Pesto Gnocchi in Garlic Broth
- Easy Classic Lasagna (Creamette recipe)
- Easy Baked Manicotti (My Great Recipes)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute