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Pasta Broccoli Casserole

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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.

 

 

 

 

 

 

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