PENNE WITH BROCCOLI AND GARLIC
1 pound penne or any short pasta, cooked and drained
1 pound broccoli
1 1/2 cups olive oil
16 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon salt
Trim and discard the bottom 2-inch of broccoli. Blanch remaining branches in boiling salted water for 7 minutes. Drain, rinse with cold water, and drain again. Roughly chop stalks and florets into small chunks.
Heat oil in large skillet over medium heat. Add the broccoli, garlic, red pepper, and salt and cook over medium low heat 10 to 15 minutes.
Toss with hot pasta and serve immediately.
Servings: 4
Source: The Totally Garlic Cookbook by Helen Siegel and Karen Gillingham
Source: The Totally Garlic Cookbook by Helene Siegel and Karen Gillingham
1 pound penne or any short pasta, cooked and drained
1 pound broccoli
1 1/2 cups olive oil
16 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon salt
Trim and discard the bottom 2-inch of broccoli. Blanch remaining branches in boiling salted water for 7 minutes. Drain, rinse with cold water, and drain again. Roughly chop stalks and florets into small chunks.
Heat oil in large skillet over medium heat. Add the broccoli, garlic, red pepper, and salt and cook over medium low heat 10 to 15 minutes.
Toss with hot pasta and serve immediately.
Servings: 4
Source: The Totally Garlic Cookbook by Helen Siegel and Karen Gillingham
Source: The Totally Garlic Cookbook by Helene Siegel and Karen Gillingham
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