I honestly don’t know why so many people have an aversion to Broccoli. Is it because it looks too green (almost alien green) and healthy? Or is it because no one has ever thought of serving it deep fried? I really can’t fathom the reason, as the only time my palate was exposed to broccoli, was when I had already crossed the fussy food period in my life. In some ways I’m glad, because I do adore the vegetable. Whenever I include broccoli in my food I feel my health quotient going up a couple of notches! Did you know it’s a minus calorie food? – It takes more calories for our body to digest broccoli than the calories it provides. It also has a really high antioxidant and folic acid level. Come on! The little bugger is just rooting for a slimmer and more beautiful you! Need I give you any more reasons to include Broccoli in your meal plans??
Penne with Broccoli
Prep time: 30 mins
What you need:
1 head of Broccoli
1 Onion (finely chopped)
3 Garlic cloves (finely chopped)
1 Tbsp Olive Oil
200 ml Double Cream
225 gms Penne
50 gms Parmesan Cheese grated
Pinch of chilli flakes (optional)
Salt and freshly ground black pepper
What to do:
Steam the broccoli and break up into small florets. Heat the oil in a large frying pan, add the onion and cook on a medium heat for 5 mins or until soft and translucent. Add the garlic and cook for a few seconds more. Then add the broccoli. Season with salt and pepper. Stir in the cream and chilli flakes and gently simmer for about 4 mins. Meanwhile cook the pasta in a pan of boiling salted water according to instructions on the packet. Drain, keep back a tiny amount of cooking water. Add the pasta to the sauce and stir in the cooking water. Toss to coat evenly. Sprinkle with parmesan and serve.
P.S. Asparagus/Courgettes or the broccoli’s cousin – Cauliflower can also be used in this recipe with the same success.