Cavatelle and Broccoli
Source of Recipe
My version
Recipe Introduction
This is one of those "a little bit of this, a little bit of that" recipes that never tastes the same. This way, it's always okay.
List of Ingredients
1 pound cavatelle
broccoli crowns or broccoli on the stalks, cut up (can use frozen broccoli cuts, but it's not as fresh tasting)
fresh garlic
olive oil
butter
parmesan or locatelli romano cheese
salt and pepper to taste
**can add chicken broth
Recipe
Cook cavatelle to taste. During the last few minutes, add broccoli and cook to al dente. (I started to do this to save time and pots).
Drain. Put on the side.
In a frying pan, sauteing pan or wok, pour oil to coat bottom of pan and add about 2 to 3 tablespoons of butter. Add chopped garlic. Saute for a minute or two.
This is where I add chicken broth (boullion cube) if I want the dish to be a little juicier. Add about 1 cup and heat.
Add pasta and broccoli. Season to taste with pepper (at this point if I've added broth, it should be salty enough).
Sprinkle with cheese (a few tablespoons) to taste. Toss together.
Turn off heat and cover. Let the flavors mix for about 4 minutes.
Enjoy!!
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