This is a family favorite. Make sure to experiment with the amount of red pepper, so it packs just the right amount of “heat” for you. This spaghetti broccoli agleo recipe is good any time of the year.
Recipe Tip: Cook the spaghetti “al dente”. Under-cook the broccoli, too. It tastes better if the broccoli is a little crunchy.
Did You Know? The word broccoli comes from the Italian word “broccolo”. It means the “flowering top of a cabbage”.
1 box thin spaghetti, cooked “Al Dente”
3/4 lb. broccoli florets
1/3 cup extra virgin olive oil
4 large garlic cloves, minced
1/2 teaspoon red pepper flakes
one half cup chicken broth
1/3 cup grated Romano or parmesan cheese
Microwave broccoli florets with 1/4 cup water on high for 3 minutes in a covered dish.
Remove from microwave and drain.
Heat olive oil in a skillet on medium heat.
Next, add minced garlic and cook for 30 to 60 seconds (do not brown).
Add broccoli and red pepper flakes. and cook for 2 minutes.
Add chicken broth, cooked spaghetti, and cheese.
Toss to mix while cooking on low heat for 1 minute.
Serving Tip: Compliment this recipe with a fresh garden-tossed salad and Italian bread.
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Carbs in Vegetables – if you’re counting carbs, this table will be useful.
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