Broccoli Spaghetti
"I got this from an Italian co-worker after having it at a work pot-luck. The flavor is really intense, and this can be served as either a side-dish or a meatless meal-in-itself. You can really use any type of pasta you prefer, I first had it with spaghetti, so that's always my preference. Really easy recipe.
Edited: Psst.. please use real garlic, not the chopped stuff in the jar.. I repeat - use FRESH GARLIC, not the stuff in the jar, else you will be doomed to a bland result with no flavor. If made as directed, you will have a robustly flavorful pasta dish!"
photo by Julie Bs Hive
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4-8
ingredients
- 1 bunch fresh broccoli
- 4 garlic cloves, minced
- 1⁄4 cup olive oil
- 1⁄2 teaspoon black pepper (I like more!)
- 1 cup water
- salt, to taste
- 8 ounces spaghetti, cooked
- 4 ounces parmesan cheese, freshly grated (optional)
directions
- Chop the broccoli fine and add it to a sauce pan.
- Add garlic, olive oil, pepper and the water and bring to a boil.
- Reduce the heat and simmer, partially covered, for 30 minutes.
- Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
- You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
- Serve over cooked spaghetti. Sprinkle with parm if desired.
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Reviews
-
This made for a great summertime pasta sauce! I enjoyed it a lot, though I can't say I followed the recipe closely. Instead, I used more black pepper, as suggested, and added a chicken bouillon cube and healthy sprinkling of garlic powder. Because of the amount of garlic I used and bouillon, I omitted salt. I also kept it rather chunky, more the consistency of a salsa than a sauce. Parmesan was good, but not needed for a full flavor. Definitely, definitely adding this to my repertoire. -
Just didn't care for it. Nothing outstanding, but was able to use up the broccoli I had in my refrig! -
This dish was okay, but seems to be missing something. An addition of chicken stock or red pepper flakes might improve the flavor. -
I made this as a side dish to some baked fish, and maybe it was me, but I thought this was kind of bland!I'm normally very picky about not overcooking my brocolli, but I thought I'd give it a try. Maybe if the broccoli was just cooked until tender? I didn't have the parmesan cheese, and I used preminced canned garlic (which I know isn't as intense), so maybe that would make a difference. Overall I was hoping for something a little better! -
I was making lasagna for our card club and needed a vegetarian meal for one of the girls. Found this and it sounded real good. It is absolutely delicious. Thanks Steve for a great recipe. Its a keeper. Will be making this again and not just for the vegetarians......Sue
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