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“From "Garden-Fresh Vegetable Cookbook"”
READY IN:
15mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil.
  2. When the water begins to boil, add the pasta and cook, stirring occasionally for 5 minute Add the broccoli stems and continue cooking for 2 minute Add the florets and cook until the pasta and broccoli are tender, about 5 min longer. Reserve 1/2 cup of the cooking water and drain the pasta and broccoli. Return the pasta and broccoli to the pot.
  3. While the pasta is cooking, heat the olive oil in the medium skillet over medium low heat. Add the garlic and red pepper and saute until the garlic is fragrant and pale gold, about 3 minute Stir in the parsley and mint. Remove from heat.
  4. Pour the oil mixture into the pasta and broccoli and toss to mix. Add the olives and parmesan and season with salt and pepper. Add as much of the reserved cooking water as needed if the pasta seems dry.
  5. Transfer to a warm serving bowl and serve immediately, passing additional cheese at the table.

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