Skip to main content

Penne with Broccoli (Aglio e Olio)

This dish is one of my favorites and is really a variation on a theme. It's basically a broccoli version (the one I cook most) of aglio e olio...or pasta with garlic (aglio) and oil (olio). To make this dish at home takes little time and will cost you pennies; to order this popular dish in a restaurant will take about the same time to prepare but cost you dollars.

The ingredients and variations are seemingly endless...so long as there is garlic and oil (I also incorporate hot peppers). Another ingredient I use is chicken broth...this can be omitted and use vegetable broth if you are a vegetarian, but by adding (and then reducing) the broth the flavors literally burst in your mouth...do not be deceived by the simplicity of the recipe...it is incredibly flavorful, and nutritious as well. Anyhow, this is how to do it.

Place minced onion, garlic, hot pepper, grey sea salt (kosher salt would be fine also), and a little extra virgin olive oil in a cold pan. Yes, this is one of the few times a professional cook will tell you to start with a cold pan...chefs usually cook with scorching hot hot pans. But starting with a cold pan and then cooking these ingredients slowly draws their flavor out which then permeate the entire dish. Anyhow, then cook these ingredients over a low flame for 5 or 10 minutes until the garlic begins to brown...your kitchen will also be permeated with these lovely aromas. While this is cooking you'll also want to boil some pasta...whatever shape suites your fancy (I used whole wheat penne).


Then add broccoli (or whatever vegetable you feel like eating or have on hand) along with a few ounces of chicken broth. Cook the vegetables and simmer broth until the broth is reduced in volume and the vegetables are nearly cooked.

Add the pasta and allow it to cook and absorb the remaining broth and other flavors of the recipe. Just before you take it of the flame stir in a fair amount of either Parmesan or Romano cheese.

The entire dish was ready in the time that it took to boil the pasta.

Quick. Simple. Flavorful. Nutritious. But most importantly...it is delicious.

Comments

Popular posts from this blog

Orange Cucumbers

Hello. Likely you have found your way to this page via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). Urban Simplicity is also on Facebook, please click here. Thanks again for visiting. Peace.


For about a month now I've been wondering what the hell these were hanging off the cucumber vines in my garden. When I googled orange cucumber I found that there are/were multitudes wondering the same thing. It also seems that most, like me, thought they were planting pickling cucumbers. As it turns out (from the best that I can tell) these are a somewhat new crossbred variety designed to be loaded with vitamins. To read short article about them at the website of the USDA click here. To see a photo of them compared to pickling cucumbers (what I thought I was planting) click here. They are interesting looking...and tasty, too...they have an almost acidic, lemony aftertaste to them...I s…

Ezekiel Bread

Hello. Likely you have found your way to this recipe via a link or a search engine. Thank you; I'm glad you're here. Hopefully you'll find the rest of my blog interesting (here's my home page). If you borrow the recipe I only ask that you give me credit and that you link it back to this blog. Since writing this recipe I have updated it a few times and this recipe is my favorite. If you want other healthy and easy to make whole wheat bread recipes please click here. If you want to follow Urban Simplicity on Facebook, please click here. Thanks again for visiting. Peace.

I eat a lot of bread; I always have. I eat bread virtually with every meal, and thus I feel that I am living proof that bread does not make a person fat. I find it odd that humans have been consuming bread in one form or another for something like 6 thousand years...and all of a sudden it is considered fattening. The problem, I think, is lifestyle and the quality of the bread you consume...I'll admit …

Ezekiel Bread...my interpretation

I've posted recipes for this bread--or variations of it--in the past on numerous occasions, but the two most popular are here and here. Those two posts, in fact, draw the largest amount of visitors to this blog everyday (through search engines, I imagine). Yup, I can carry things on my bike until I'm blue in the face, and talk about quotes and all things spiritual...but the topic that gets the most hits are my recipes for Ezekiel Bread.

This post is a little different in that I made the bread at home (opposed to at work in a commercial kitchen), and I did not use any refined (white) flour; just whole wheat. And for that reason the recipe is slightly different than the others (a printable recipe follows the pictures). This one, I believe, is more true...refined flour was unknown in biblical times. But I'm getting ahead of myself. In this post I also wanted to offer some of my personal views on Ezekiel bread and its recipes in general (I know what you're thinking...here…