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Broccoli and Pasta in Garlic Butter




Source of Recipe


Source: Cooking at a Glance - Pasta


List of Ingredients




4 ounces ruote, conchiglie or other dried shaped pasta

2 cups broccoli or cauliflower flowerets

1 tablespoon snipped fresh basil, or 1/2 teaspoon dried basil, crushed

2 cloves garlic, halved lengthwise

2 tablespoons margarine or butter

2 tablespoons oil">olive oil or cooking oil

1/4 cup grated Romano or Parmesan cheese

Pepper (optional)



Recipe



In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 12-14 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain.


Meanwhile, in a medium saucepan cook broccoli or cauliflower flowerets and basil, covered, in a small amount of boiling salted water for 6-8 minutes or till crisp-tender. Drain well. In a large skillet cook the garlic in hot margarine or butter and olive oil or cooking oil for about 5 minutes, or till garlic is golden, stirring occasionally. Remove garlic from skillet and discard.


Add broccoli or cauliflower flowerets to warm skillet and toss to coat with margarine-oil mixture; heat through. Add hot cooked pasta and Romano or Parmesan cheese and toss to mix. Transfer to a warm serving dish. If desired, sprinkle with pepper. Serve immediately.