Agnolotti With Toasted Garlic & Broccoli Recipe
Agnolotti With Toasted Garlic & Broccoli are great for any meal anytime of the day. Agnolotti With Toasted Garlic & Broccoli sounded really good to me when I first heard it and they tasted even better. Happy cooking!
Summary
Main IngredientPasta
Ingredients
| 2 pkgs Broccoli and Aged Vermont Cheddar Agnolotti | ||
| Garlic | 6 Clove (5gm), minced | |
| Olive oil | 2 Teaspoon | |
| Broccoli florets | 2 Cup (16 tbs), blanched | |
| Butter | 2 Tablespoon, unsalted | |
| Poppy seeds | 1 Teaspoon | |
| Parmesan cheese | 1 1/2 Tablespoon, grated | |
| Chopped parsley | 2 Tablespoon | |
| juice from 1/2 lemon | ||
Directions
Cook agnolotti according to package directions.
In a large skillet toast garlic in olive oil.
Add blanched broccoli, butter and poppy seeds,if desired.
Toss lightly.
Add cooked agnolotti and combine over a medium heat for 1 minute.
Transfer to a bowl and toss with Parmesan cheese, parsley, pepper and lemon juice.
In a large skillet toast garlic in olive oil.
Add blanched broccoli, butter and poppy seeds,if desired.
Toss lightly.
Add cooked agnolotti and combine over a medium heat for 1 minute.
Transfer to a bowl and toss with Parmesan cheese, parsley, pepper and lemon juice.
Chef
