Pasta & Broccoli

Every one's heard of the classic dish - cavatelli e` broccoli. While cavatelli are delicious, they just aren't one of those pastas that we just have hanging around in our food cabinet. Taking a healthier  twist on this old school dish, I started making my version with whole wheat penne or farfalle - I've found that Barilla makes the best tasting whole wheat pasta -The kind with protein and omega.

Typically we don't get enough protein when we are eating pasta so this provides the nutrients we are missing. But by all means - make this with cavatelli or any pasta of your choice. The broccoli is so  versatile it really goes well with any bite size pasta. Feel free to even add grilled chicken or shrimp to this dish!

Ingredients: Serves two

• Bunch of Broccolette
• 2 garlic cloves, diced
• 1/2 tsp Crushed Red Pepper
• 1/4 tsp Salt
• 5 tbs Olive Oil
• Parmiggiano Cheese
• Pasta

Directions:
Bring a pot of water to a boil. Rinse and cut the broccoli flowers off the stem and add to water. Boil for about 6-8 minutes. Strain and run under cold water (to keep the bright green color).

In another pot, add the olive oil, garlic and crushed red pepper and bring to high heat. Let heat for about a minute and add in broccoli. Stir all together, add 1/4 tsp of salt. Add in an additional heaping drizzle of olive oil to pot, mix around on low heat - simmer with lid on. Crush broccoli flowers with the wooden spoon and mix around every few minutes. Cook for ~15 minutes.

Once the broccoli are going, boil your pasta in salted water until al dente - The pasta will cook longer when combined in with the broccoli.

Strain pasta and place back in pot. Drizzle olive oil on top on pasta (about 2 tbs) and mix well so that the oil is well-coated all over. Add in the broccoli combination and mix well on low heat.

Grate fresh parmiggiano cheese into pot (about 2 tbs) and mix until everything is combined well.

Grate the cheese and mix it up!

Serve with extra parm on top and cracked black pepper.