Broccoli And Pasta With Cheese Recipe
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Ingredients
1 1/4 lbs. fresh broccoli
2 tsp salt
1/2 lb. small shell pasta
16 cherry tomatoes halved
1 clove garlic, minced
4 cup Parmesan cheese, grated
Directions
Cut florets from broccoli head and slice stems crosswise into 1/2 in. (13mm) pieces.
In a large saucepan, heat 2 qts. (2 L) water to the boiling point.
Add broccoli and 1 tsp (15 ml) of the salt.
Cook 4 to 5 minutes or until crisp-tender.
Drain in strainer or colander.
In the same pan, bring 3 qts. (3 L) water to the boiling point.
Add pasta and 1 tsp (15 ml) salt to water; cook until pasta is al dente ("firm to the teeth").
Remove from heat but do not drain.
Add tomato halves and garlic to hot pasta and water.
Cover and allow to rest for 5 minutes.
Add broccoli and reheat slightly.
Drain in strainer or colander.
While in strainer, sprinkle mixture with half the cheese, toss lighdy and repeat with remaining cheese.
Pour into hot serving bowl.
In a large saucepan, heat 2 qts. (2 L) water to the boiling point.
Add broccoli and 1 tsp (15 ml) of the salt.
Cook 4 to 5 minutes or until crisp-tender.
Drain in strainer or colander.
In the same pan, bring 3 qts. (3 L) water to the boiling point.
Add pasta and 1 tsp (15 ml) salt to water; cook until pasta is al dente ("firm to the teeth").
Remove from heat but do not drain.
Add tomato halves and garlic to hot pasta and water.
Cover and allow to rest for 5 minutes.
Add broccoli and reheat slightly.
Drain in strainer or colander.
While in strainer, sprinkle mixture with half the cheese, toss lighdy and repeat with remaining cheese.
Pour into hot serving bowl.
