Try our spin on this popular Neapolitan pasta dish. Spaghetti Aglio Olio has kept its popularity because not only is it simple to prepare,...but it also makes use of inexpensive, readily available ingredients. We added broccoli to the mix to add some color and fiber. Because this recipe calls for our Cassava Spaghetti, it makes for a simple and very healthy meal. All you need are five ingredients and 30 minutes!
How To Make Spaghetti Aglio Olio & Broccoli
Use a skillet and cook the oil, garlic, and chili on low heat for 5 minutes, watch it carefully, because you don’t want to brown the garlic. Then get started on your broccoli.
Bring three quarts of water to a boil and add a tablespoon of salt. Blanch the broccoli for four minutes (for those unfamiliar with this word, blanching is a cooking process where a vegetable is scalded in boiling water and then removed after a brief interval). Lift out broccoli with a slotted spoon and add to the skillet, cooking in the garlic oil for five minutes.
Use the broccoli cooking water to cook the spaghetti for 13 minutes, then drain. Toss in the skillet with broccoli and oil before serving. Enjoy!
Why jovial Cassava Spaghetti?
For this dish, it’s important to use pasta that is firm when cooked al dente. jovial Grain Free Cassava Spaghetti is crafted in Italy by artisan pasta makers using the same family traditions for over a century, it cooks up firm and tastes delicious. Try some today!
In a large skillet, cook oil, garlic, and chili on low heat for 5 minutes, being careful not to brown the garlic.
Bring 3 quarts of water to a boil, add 1 tablespoon of salt. Add broccoli and blanche for 4 minutes. Lift out broccoli with a slotted spoon and add to the skillet, cooking in the garlic oil for 5 minutes.
Cook pasta in the broccoli cooking water for 13 minutes. Drain. Toss in the skillet with broccoli and oil before serving.
0 Comments