It has been more than ten years since I tore up my teeny front lawn and planted a teeny vegetable garden which yields big results. And over the years it--the garden--has spread to other areas around the house; the side and rear, mainly. But this year--because of various reasons--I have only planted the front yard garden...sort of getting back to basics. It's doing well and tonight was the first significant haul of the season...broccoli. It is so satisfying picking the broccoli and cooking it just feet from where it grew and remembering when you planted it (I could go on). At any rate, I've posted this recipe numerous times prior but it is one f my favorite. It is simple, nutritious, and really easy to make. If you haven't made this yet I hope you give it a try.
Penne alla aglio e olio con broccoli in brodo
(Penne with Garlic, Oil, Broccoli, and Chicken Broth)
Yield: 4 servings
3/4 pound whole wheat penne
1/2 cup virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed hot pepper
1/2 cup chicken broth
1/4 teaspoon sea salt
2 cups chopped broccoli florets
3 tablespoons grated Parmesan cheese
Cook the pasta and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked pasta, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.