Though I have a small garden in the front of my house this (pictured above) was plucked this evening from the garden in the rear of the house. Beautiful, isn’t it. I have only about six broccoli plants (two out front and four in the back) but this time of year it grows almost quicker than I can consume it. Tonight I sauteed it simply with onion, garlic, and a hot pepper from the garden as well. This is a great vegetarian main dish as itself or tossed with pasta. But tonight I ate it as a side dish with pasta in a 20-minute tomato sauce. There’s a recipe below, but if you want additional recipes and background info on broccoli feel free to read this article I wrote for Artvoice a few years back.
Makes 4 servings
3/4 pound spaghetti
1/2 cup virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed hot pepper
1/2 cup chicken or vegetable broth
1/4 teaspoon 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 and turn the spinach 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.