Linguine with Broccoli
I originally posted this in 2010. However, it deserves another look, especially for those looking for meat-free meals during Lent. This originally came from one of Craig Claiborne's series of cookbooks which were compilations of his NY Times columns. It was Ed Giobbi's creation. Somehow I misplaced the recipe and was pleased to find it again in the library's copy of Eat Right, Eat Well, The Italian Way . The recipe is brilliantly and simply conceived. In brief, one cooks the pasta and the broccoli at the same time ... without having to use a big pot of water. Linguine with Broccoli STEP 1 1 bunch fresh broccoli Cut off flowerets and peel stems. Cut flowerets into 2-inch lengths, slicing large ones in halves or quarters. Wash and set aside. STEP 2 4 tablespoons olive oil 2 tablespoons coarsely chopped garlic Hot pepper flakes to taste (optional) Put oils, garlic, and hot pepper in a large pot. Turn up heat and add broccoli. STEP 3 2-1/2