Hello everyone! Remember me? It’s been a summer of activity so far. Many trips, many dependencies, many stories. Not a whole lot of cooking, I must confess. Besides the usual heat that does its best to discourage culinary experimentation, times have just been packed. But we are not dead; not by a long shot!
Broccoli is, by far, my favorite vegetables (don’t ask Heather what hers is. one cannot have one if one hates vegetables) and often stars in last-minute dinner dishes, as have been the trend as of late. This pasta dish is in the traditional Italian style, meaning this isn’t some spaghetti with gobs and gobs of sauce on it. The sauce, while prominent in flavor and texture, is a condiment to the delicious pasta. In hindsight, I would go with a larger noodle; perhaps farfelle (bow ties) or conchiglie (shells). The broccoli separate rather easily from the strands of thin spaghetti I used.
2 tablespoons butter
2 tablespoons olive oil
1 large shallot; chopped
2 large garlic cloves; minced
5 tablespoons cream
1 head of broccoli; chopped into small florets
salt and pepper
Steam your broccoli for about five minutes and set aside. You can also parboil if you’d like.
Melt the butter with the oil in a large pan, then cook your shallot and garlic in medium to medium-high heat until softened; about 4 minutes. Reduce to medium, add your cream and cook for a few minutes. Be sure to stir semi-constantly to prevent burning. Add the broccoli along with salt and pepper to taste and stir to combine. Add your pasta (or vice versa), serve and enjoy.