Tuesday, April 29, 2008

Braised Broccoli With Whole Wheat Spaghetti

  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 4 C coarsely chopped broccoli
  • 1/2 C dry white wine or water
  • salt and pepper to taste
  • 6oz whole wheat spaghetti
1. In a heavy, 10" nonstick skillet over medium heat, saute the garlic in the oil for 1 to 2 minutes, or until the garlic begins to colour. Stir in the broccoli, wine or water, salt and pepper. Bring the liquid quickly to a boil, then reduce the heat to low. Cover the skillet and cook, stirring occasionally, for 10 to 15 minutes, or until the broccoli is tender (if necessary to prevent sticking, add a little water from time to time).
2. Meanwhile, cook the spaghetti according to the directions on the package but without salt. Drain and toss with the broccoli. Serve hot.

Robyn's notes: easy, quick. Good way to measure spaghetti is to keep a string in the kitchen marked off like a ruler. Wrap the string around the bundle of spaghetti. Two ounces of dry spaghetti = 2.25 inches circumference.

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