Let Food be Your Medicine
PASTA WITH BROCCOLI
This is something we have once a week in my house, as it is one of those
rare dishes that everybody loves. It can be easily turned into gluten-free by
using buckwheat pasta or other gluten-free types of pasta.
I don’t need to tell you that broccoli is good for you: this is something we get
told practically from birth, which is probably one reason why a lot of people
hate them. The other reason I found out when I moved out of my parents’
home and realised that most people boil the poor things to within an inch of
their life, which makes them mushy and miserable-tasting! Before my
husband knew better, he thought he didn’t like broccoli, just saying.
This is simplicity itself! You need:
➢ two heads of broccoli
➢ two garlic cloves
➢ two bay leaves
➢ olive oil
➢ grated parmesan cheese
➢ Whatever kind of pasta you
like
Chop the broccoli and the garlic and
put them in a pot with the bay
leaves. Add a good drizzle of olive
oil, cover with the lid and put on a very low fire. DO NOT ADD WATER!
At some point it will look like the broccoli are sticking to the bottom of the
pan and you will be seriously tempted to add water to avoid burning them.
However, be brave and resist the temptation! Broccoli tend to soak up the oil
and moisture initially, but they will release water later on, I promise! Just stir
regularly with a wooden spoon; they will be nice and tender (but still with a
bite) in a matter of 30 minutes.
You can cook the pasta at the same time or after the broccoli are done, this
will take about 10 minutes.
Combine the broccoli and the pasta and add some grated parmesan cheese
and perhaps another drizzle of olive oil, if you like.
Giovanna Franklin
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