Monday, May 14, 2012

Whole Wheat Fusilli with Broccoli






Husband-Tested in Alice’s Kitchen

A side dish that includes whole-wheat and fresh veggies is especially nice because then you only need to add a bit of protein and a fruit for dessert for a healthy, tasty meal.  I’ve made this dish many times and have used other veggies like asparagus and sugar snap peas to change things up.  If you need a protein to go with this for Meatless Monday, try Marinated Baked Tofu.  (If you are vegetarian, leave out the anchovies, of course.) This dish also tastes great with Deviled Drumsticks.  Make this ahead to put in your EasyLunchbox for work or school.

1 large head broccoli
Kosher salt
Freshly ground pepper
½ pound whole-wheat fusilli pasta
3 Tablespoons olive oil
3 cloves garlic, minced
2 anchovy fillets (optional)
¼ to ½ teaspoon crushed red pepper flakes
1 cup or so freshly grated Parmesan cheese
Juice of ½ a lemon (optional)

Bring a large pot of water to a boil.  While it’s coming to a boil, prepare the rest of the ingredients.  Cut up the broccoli into bite size pieces, mince the garlic and grate the cheese.  When the water is at the boil, add salt.  Add the pasta and cook according to the package directions for al dente.  With a sieve or large slotted spoon, remove the pasta to a large bowl and set aside. Remove ½ cup pasta water and set aside. Bring the rest of the water back to the boil and then add the broccoli.  Cook just a few minutes until it is bright green and still somewhat crisp.  Drain in a colander and set aside.
In a large skillet, heat the olive oil.  Add the garlic and anchovy fillets (if using) and red pepper flakes.  Cook just one minute.  Add the broccoli.  Cook just 1 to 2 minutes.  Add the broccoli mixture to the pasta along with the pasta water.  Toss until combined.
Season with Kosher salt and freshly ground pepper.  Sprinkle with the Parmesan cheese.  Add the lemon juice, if using.


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