Guest guest Posted April 22, 2006 Report Share Posted April 22, 2006 Pasta Broccoli Casserole 2-1/2 lb. fresh broccoli 2 garlic cloves, minced 1/3 cup extra virgin olive oil or vegetable oil 1 TB butter or stick margarine 1 tsp. salt 1/4 tsp. ground black pepper Pinch cayenne pepper, or to taste 8 oz. linguine or thin spaghetti, cooked al denté and drained Grated Parmesan or Romano cheese Peel and trim broccoli stems with a potato peeler. Cut florets and tender parts of broccoli stems into bite sized pieces. In a large skillet, sauté broccoli with garlic, oil, butter, salt, pepper and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently. Place hot pasta in a serving dish. Top with the broccoli mixture. Sprinkle with cheese and serve. Yield: 4 servings. Quote Link to comment Share on other sites More sharing options...
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