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Ingredientes
- 1 lrg bunc broccoli, trimmed
- Â Â and cut into flowerettes
- 1/2 c. extra virgin extra virgin olive oil
- 1/2 c. unsalted butter, (1 stick)
- 6 lrg garlic cloves, sliced
- Â Â paper thin
- 2 tsp crushed red pepper flakes
- 1 lb large shell macaroni
- Â Â cooked
Direcciones
- Cook broccoli to desired tenderness in lightly salted boiling water. RESERVE 1 C. of BROCCOLI COOKING WATER. Drain remaining water from broccoli and cut into bite-size chunks; set aside.
- In a medium size saucepan; heat extra virgin olive oil over medium, add in garlic slices and stir till lightly and proportionately browned. (At this point, you can remove and throw away the garlic, but I always leave it in!) Add in the butter, stirring till melted. Add in red pepper flakes and simmer 3 min. Add in the reserved broccoli water and simmer another minute. Turn off heat and stir in broccoli. Cover and set aside while cooking pasta.
- Place cooked pasta into large bowl. Pour broccoli sauce over pasta. Toss to coat and serve with freshly grated Parmesan cheese and black pepper. YUM.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 856 | |
| Calories from Fat 455 | 53% |
| Total Fat 51.7g | 65% |
| Saturated Fat 18.62g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 4mg | 0% |
| Potassium 261mg | 7% |
| Total Carbs 83.14g | 22% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.09g | 2% |
| Protein 14.93g | 24% |
