This is a terrific recipe for those who love pasta dishes, and are the kind of cook that enjoys the challenge of making it their own. This recipe is specifically customized to encourage either a straight forward approach with no extras, or many options. Just pick from our list of options and enjoy adding that extra special twist to an already delicious dish!
Every smart cook has their very own special list of recipes that save-the-day when everyone is starving and no one wants to drag into the kitchen to prepare that desperately needed sustenance. Let us suggest adding this dish to that special list of save-the-day recipes, as this meal can be put together in record time, and any meats, vegetables, and pastas can be substitued for others. Call it potluck if you want, but we call this recipe a winner!
Just pick from our list of options and enjoy adding that extra special twist to an already delicious dish.
Easily Cook Pasta in Advance With This Simple Trick
According to Bon Appetit, senior food editor Rick Martinez, at times, it can be helpful to cook penne, gemelli, bucatini and many other pastas up to 48 hours before actually serving it.
Once the pasta is finished boiling (al dente), strain out the liquid, remembering to reserve some of the pasta water for whatever beautiful sauce you might be making later on.
Taking one or two tablespoons of olive oil, drizzle the cooked pasta, tossing well to make sure it's well coated. And after the pasta has cooled completely, dump it into a large Ziploc bag, taking care to seal it tight, then place it in the refrigerator.
FAST 5 STEPS TO GET IT READY IN A HURRY
BELOW IS THE 'CHEAT-SHEET' TO GET IT TO THE TABLE IN RECORD TIME
Cook pasta according to package directions.
Place florets of broccoli in a medium pot and fill with water so broccoli is completely covered, then boil both until tender.
Heat oil in a medium frying pan, then sauté garlic over medium heat until slightly brown. Season with salt and crushed red pepper, mix to combine and set aside.
In a large colander, drain pasta and broccoli together.
Transfer broccoli and pasta to a large bowl and pour garlic-oil mixture over top. Mix thoroughly, coating pasta and broccoli evenly.
Top with parmesan cheese and serve immediately.
Broccoli Garlic Pasta Saute
Ingredients:
½ lb. cooked pasta
8 oz. fresh broccoli (or broccolini), coarsely chopped
6 medium garlic cloves, chopped or minced
1 medium onion, chopped
¼ cup butter
½ cup parmesan
¼ teaspoon chili flakes, as desired
2 tablespoons olive oil
¼ teaspoon salt and pepper, as desired
Optional Ingredients:
1–2 tablespoons lemon juice
½ cup chopped flat-leaf parsley
¼ teaspoon sumac
1–2 tablespoons lemon zest
Mushrooms, as desired
1 cup cooked chickpeas
1 fat shallot, finely diced
½ lb. cleaned, raw shrimp
Cooked and diced meat, chicken, beef, or sausage
Method:
Cook pasta according to package directions.
While the pasta is cooking, wash and chop the broccoli. Thinly slice the broccoli stems and roughly chop the florets, keeping stems and florets separated.
Finely mince the garlic.
In a large skillet, sauté the broccoli, mushrooms (optional), onions and shallots (optional) in butter and olive oil for approximately 2 minutes.
Stir in the minced garlic (and uncooked shrimp, if adding) cook 2 minute, or as desired (optional).
If adding cooked meat (instead of shrimp), stir in the cooked meat now stirring just until heated (optional).
Season with salt and pepper, as desired.
Stir in the pasta, mix everything well to coat and heat.
Add parmesan cheese stirring quickly just until coated.
To serve, plate and cover with more parmesan cheese, as desired.
According to Bon Appetit, senior food editor Rick Martinez, at times, it can be helpful to cook penne, gemelli, bucatini and many other pastas up to 48 hours before actually serving it. Once the pasta is finished boiling (al dente), strain out the liquid, remembering to reserve some of the pasta water for whatever beautiful sauce you might be making later on. Taking one or two tablespoons of olive oil, drizzle the cooked pasta, tossing well to make sure it's well coated. And after the pasta has cooled completely, dump it into a large Ziploc bag, taking care to seal it tight, then place it in the refrigerator.
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