INGREDIENTS:
Servings: 6
- 1 lb spaghetti or vermicelli, capellini, or angel hair pasta
- 1.5 lbs broccoli heads, cut from stalks into small florets
- 3/4 cup pesto (with cheese or dairy-free)
- 3 tbsp extra virgin olive oil
- Grated parmesan cheese
- Salt to taste
Servings: 6
STEAM BROCCOLI florets in microwave or steamer or pressure steam. (Bring 3/4 cup water to a boil in a medium saucepan. Add broccoli florets to the pan and cover tightly with a lid. Let broccoli steam for 2-5 minutes, or until tender and bright green. Remove from heat and drain in a colander)
BOIL/COOK SPAGHETTI/NOODLES/PASTA & keep aside. Drain the cooked noodles but reserve 1 cup cooking water for use later.
BOILED SPAGHETTI READY to be made.
Prepare Pesto basil sauce:
In a medium mixing bowl, combine 3/4 cup pesto sauce, 3 tbs olive oil, and 1/2 cup of the reserved pasta water. Add additional pasta water to make the sauce more liquid, if desired. Season with salt to taste.
In a medium mixing bowl, combine 3/4 cup pesto sauce, 3 tbs olive oil, and 1/2 cup of the reserved pasta water. Add additional pasta water to make the sauce more liquid, if desired. Season with salt to taste.
(Note: you can make your own pesto by grinding basil leaves, little garlic, few pine nuts (optional), blended with olive oil & parmesan cheese.)
Add steamed Broccoli to boiled noodles. Also add pesto sauce.Toss the pasta and vegetables gently with the sauce to coat. Salt again to taste, if desired. Serve pasta topped with grated parmesan cheese.
NOTE: You can also sprinkle on a few red pepper flakes for a touch of spice, if desired.
NOTE: You can also sprinkle on a few red pepper flakes for a touch of spice, if desired.