I was invited over to my 2nd potluck style dinner over at the lofts, so it got me thinking again... what can I make in this tiny kitchen? Main entrée was barbecued chicken breasts, and my friends also took up salad, bread, and dessert so I figured the only thing missing was starch! Mmmmm, carbs. :)
Considering I only have one medium-sized pot, it would've probably made more sense to make penne, rigatoni, farfalle, or any kind of small pasta but I've been wanting to twirl around long strands of noodles around my fork for weeks so I went with spaghetti.
I wanted to make a pasta dish filled with veggies sans tomato or cream sauce, so I retrieved a food memory of mine over at Carmine's in NYC. Their pasta with garlic and olive oil!
Wahla! Toss in a big bowl and enjoy the deliciousness!
Spaghetti with garlic and broccoli (serves 4-6)
Ingredients:
- 1lb box of spaghetti
- 2 medium-sized heads of broccoli (cut into florets)
- 4-5 garlic cloves (sliced thinly)
- 1 cup diced yellow onion
- 1/2 cup turkey bacon (optional)
- 4-5 tbsp extra virgin olive oil
- 1/2 cup grated parmigiano reggiano
Sauté the turkey bacon until browned, add the diced onions when ready.
When the onion is translucent, add the broccoli florets. Once they become tender, put the mixture aside in a big mixing bowl.
Heat the olive oil in low to medium heat, add the garlic cloves and gently simmer in oil. Be careful not to burn them!
Cook spaghetti according to directions on the box. Save pasta water!
Once the spaghetti is cooked, transfer warm pasta right on top of the broccoli mixture in the mixing bowl.
Top the bowl with garlic olive oil, sprinkle with parmigiano and toss!
Add bits of pasta water if the pasta is too dry...
And when the consistency is just right, enjoy the deliciousness! :D
No comments:
Post a Comment