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Pasta with Broccoli and Ginger




Source of Recipe


Ladies' Home Journal

1 bunch broccoli (1-1/2 lb.)
1-1/2 cups chicken broth, divided
2 Tbs olive oil
1 Tbs minced fresh ginger
1 tsp minced garlic
1/8 to 1/4 tsp red pepper flakes
1/2 tsp salt
1 pound dried fusilli, rotelle or radiatore pasta, cooked according to package directions



Cut broccoli florets from stem; trim to small florets. Peel and slice stems. Process sliced stems and 1/2 cup of the broth in food processor until very fine. Heat olive oil in large skillet over medium-high heat. Add ginger, garlic and red pepper; cook 15 seconds. Stir in pureed broccoli mixture, florets, remaining 1 cup chicken broth and the salt. Boil, stirring occasionally, just until broccoli is tender, 5 to 8 minutes. Toss with hot pasta.

Makes 6 main-dish servings.