Thursday, October 18, 2012
Garlicky Broccoli Pasta
1 lb of broccoli
a few slices of bread, shredded to chunky breadcrumbs
about a palmful of pine nuts
1 lb spaghetti
a couple of cloves of garlic (I'm a garlic lover so I used quite a lot!), minced
-Pre-heat oven at 425 degrees
-grease up a cookie sheet or roasting pan
-in a medium size bowl, combine broccoli, minced garlic, S&P, and EVOO until broccoli and garlic are evenly coated. Then spread the mixture onto the roasting pan into a single layer. Let it roast for 15 minutes.
-While the broccoli and garlic are roasting, bring a pot of water to a boil, salt and dump the spaghetti. Drain when al-dente
-In a cuisinart, shred the bread slices into a chunk-like bread crumbs. When the 15 minutes is up for the broccoli and garlic, sprinkle the breadcrumbs on top of the mixture before putting it back into the oven for another 5 minutes.
-During the final 5 minutes of the broccoli/garlic roasting in the oven, heat up a small frying pan to toast a handful of pine nuts until golden brown. Set aside (so they won't burn!)
-After taking out the roasted broccoli/garlic mixture out of the oven, zest a lemon over the mixture. In the serving bowl or your spaghetti pot, combine the drained spaghetti with the lemon zest roasted broccoli/garlic and pine nuts together before serving with parm cheese.