Sicilian-Style Broccoli with Pasta

SERVES: 4

INGREDIENTS

• 1.5 lbs broccoli head, see Direction #2

• 1 small red onion, thinly sliced

• ⅓ cup water

• 2 Roma tomato, seeded & diced

• 3 Tbsp oil

• 1 tsp salt

• ¼ tsp black pepper

• 3 cloves garlic, minced

• ¼ tsp red pepper flakes

• ½ tsp oregano

• ½ pound (8 oz. or 2 cups) medium length whole wheat pasta (rigatoni, bowtie, penne)

• 1 Tbsp butter

Garnish

• 1 cup finely shredded Parmesan

DIRECTIONS

1. In a large pot, cook pasta al dente according to the package directions. When the pasta is almost done, remove 1 cup pasta water and save for sauce. Drain the rest of the pasta water.

2. Meanwhile, prepare the broccoli for steaming:

   1. Cut the florets off the stalk into equal sized pieces. Peel the stalk and cut into the same size.

   2. Heat ⅓ cup of water and broccoli over high heat in a large, covered pot. Steam 2 minutes—until broccoli turns bright green but is not fully cooked. Drain broccoli if necessary. Keep broccoli in the pot.

3. In the same pot, drizzle oil over medium-high heat. Add red onion and tomatoes, sauté for 3-4 minutes. Add butter, garlic, salt, black pepper, oregano, and red pepper flakes; sauté 1 minute.

4. Pour in ½ cup pasta water. Toss together over medium heat. Add more pasta water to make a soupier sauce. Adjust seasoning. Turn off heat and toss with Parmesan cheese.

Sicilian Broccoli Pasta v2JB.pdf

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