Broccoli Pasta (Weird, but Good.)

I think one of the last times I wrote about food on the blog I was exploring flexitarianism. Well my adventures in flexitarianism didn't last long, and I am back to an all (pesco)vegetarian diet. Over the past few months both my husband and I have been focusing on eating a mostly plant-based diet — we only eat meat (him) or fish (me) 1-2 times a week, and are incorporating lots of veggie proteins into our diet.

But sometimes, we still need to throw together a quick and easy weeknight dinner. That's where this broccoli pasta comes in. It's only a handful of ingredients, packed full of veggies (well broccoli), and super quick to make. This recipe seems weird because you overcook the broccoli (by a lot), but the broccoli will break down to make a nice broccoli 'sauce'. Serve with a side salad, and you can call dinner done.

Broccoli Pasta

Serves: 2

Time: 15 or so minutes

Ingredients

2 heads of broccoli 

170 grams fusilli pasta (It's very important you use this type of pasta)
Extra virgin olive oil
2 cloves of garlic, finely diced or crushed
Salt
Red pepper flakes
Parmesan cheese, to serve

Method

Cut up broccoli into small pieces and steam until it is very soft - basically overcook the broccoli.

Meanwhile, bring a big pot of salted water to the boil, and cook the pasta according to the directions on the box (about 5-6 minutes for al dente).

When the broccoli is almost done, heat some extra virgin olive oil in a large skillet, over medium heat. When the oil is ready, add the diced or crushed garlic and cook for about a minute. Be sure not to burn the garlic. Add the steamed broccoli to the skillet and break it down even more by using a wooden spoon to cut up and smush the broccoli. Add more olive oil, and salt and red pepper flakes to taste.

Once the fusilli are cooked al dente, drain, reserving a bit of the pasta water, and add the fusilli to the broccoli mixture. Mix the broccoli and pasta together - add some of the reserved pasta water, and more olive oil if needed, to help the broccoli coat the pasta. The broccoli will combine easily with the fusilli to make a 'sauce'. (Jamie Oliver says to always make the sauce a bit looser, i.e. to add more pasta water than you think on the stovetop, to ensure the pasta is perfect when it gets to the table.)

Divide into 2 portions. Top with Parmesan cheese and more red pepper flakes, if desired.

Bon appétit!

XOXO

(Recipe adapted from The New Potato)