Need an easy meal idea? I’ve got you covered. PASTA AND BROCCOLI is #WhatsForDinner
Pasta and Broccoli
Servings: 6 • Size: 1 ½ cups
Ingredients:
12 oz uncooked whole wheat pasta (use brown rice or quinoa pasta for gluten-free)
6 ½ cups fresh broccoli florets, no stems (jeep them on the small side)
3 to 5 cloves garlic, minced
½ cup (or more if too dry) low sodium chicken stock
¼ cup grated Parmesan cheese
2 tbsp olive oil, divided
Sea salt and fresh cracked pepper
Pepper flakes
Directions:
Bring a large pot of salted water to a boil. Add pasta and broccoli at the same time and cook according to pasta instructions for al dente. Drain pasta and broccoli.
Return the pot to the stove and set heat to high; add 1 tbsp olive oil, and garlic. Cook until golden, reduce heat to low and add pasta and broccoli back to the pot.
Mix well, add remaining olive oil, grated cheese, pepper flakes, salt and pepper to taste mixing well.
Add ½ cup of chicken stock and mix well adding more if needed and heat through.
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