Whole Wheat Spaghetti with Asparagus Aglio e Olio!
So this is yet another rendition of cooking vegetables (and usually pasta) aglio e olio, or with garlic and oil (and hot pepper and chicken broth). The recipe below contains broccoli but today I made it with asparagus ('tis the season). Substitute whatever vegetable(s) that you like or have at hand. This recipe is so delicious and so easy to make. And to make it completely vegetarian simply replace the chicken broth with vegetable broth. For other variations on this recipe, click here.
Spaghetti alla Aglio e Olio con Broccoli in Brodo
(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)
Makes
4 servings
3/4
pounds spaghetti
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
2
tablespoons grated Pecorino Romano cheese
Cook
the spaghetti 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 spaghetti, and stir it
until thoroughly coated with the other ingredients. Stir in the
cheese just before serving.
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