Linguini w/ Broccoli & Garlic

butter, ghee, or extra virgin olive oil
lots of garlic
crushed red pepper (optional)
1 large head of broccoli
1 lb whole grain pasta
pure salt & freshly ground pepper to taste

• Boil water for the pasta.
• In the mean time, chop broccoli into bite size pieces & set aside.
• Chop garlic into chunks & saute in butter or olive oil (in large saute pan) over medium heat for a few minutes.
• Shake in some crushed red pepper (if using).
• Add pasta to the boiling water with 1 TBSP of salt and cook until al dente.
• Add broccoli & continue sauteing for 3 – 5 minutes (may need to add more butter or another swirl of olive oil).
• Add salt & saute for a few mins more.
• Remove from heat & cover pan.
• Let sit covered until the pasta is ready (to steam/soften the broccoli) which should only be a few minutes at that point.
• Drain & rinse pasta & add to saute pan.
• Remove from heat, add a swirl of olive oil, & toss to combine thoroughly.
• Adjust salt & pepper to taste.

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SIDE NOTES:

~ Of course, use any shape pasta you’d like.

~ We use, i don’t know… maybe 5 – 8 cloves of garlic depending on how big they are. Up to you.

~ You want the broccoli bright green, so don’t over-cook – keep your eye on it!

~ Rinse pasta very well before adding to saute pan, as sticky/starchy pasta brings this dish down several notches.

~ If you’re serving little ones, don’t use crushed red pepper while cooking. Add it after the fact, to individual bowls.

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