Pasta and Broccoli [The Cookbook]

I had fun with this one for a variety of reasons.

Number one of which is, I love broccoli. Always have. Probably always will. I was a weird kid in my youth. Any stereotypical vegetable that your average American kid isn't supposed to like, I gobbled down with  joy. My other favorite green vegetable is brussel sprouts. Quite frankly, I can't get enough of either and this year, we tried to grow both in our garden.

Growing broccoli is a bit of a fraught experience though. It has to be picked at exactly the right time or it goes to flower and then is no longer quite as tasty. Then, it has to be eaten fairly soon as the amazing antioxidant qualities that broccoli has degrade quickly after the head has been picked. No fun. No fair.

Luckily, Bisnonna was on hand with a fun recipe to use up the surplus broccoli that we managed to collect. I have no memory of this recipe, but it is simply delicious, and clearly someone does because it managed to gain inclusion in the cookbook. Take my word for it.

Pasta and Broccoli

Via The Cookbook (as told by Zia Sandy)

Bisnonna Writes: Fry an onion and garlic in oil. Chop up your broccoli in small pieces, put it with your onion mixture and 1 c. water and let it cook down until tender. Take 1lb pasta broken in 3 inch pieces, cook in a separate pan, drain and put with the other mixture. Add 1/2 c. spaghetti sauce. Let it cook a little so that the flavors mingle.

Amy adds: Throw in a few dollops of ricotta cheese and mix well. It really adds a nice creamy element.