olive oil

Pasta with Broccoli Florets

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Ingredients

  • Florets cut from 1 head of broccoli

  • 1/2 pound pasta

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 clove garlic, minced

  • 1/2 pound mushrooms (whole, halved, or sliced)

  • 1/4 cup grated Parmesan

Servings

Makes 2 to 4 servings

Directions

  1. Cook broccoli florets in boiling water 2-3 minutes.

  2. Remove with slotted spoon.

  3. Cook pasta in same water (or use fresh).

  4. Meanwhile, heat olive oil and butter in skillet.

  5. Sauté garlic and mushrooms 3-4 minutes.

  6. Stir in broccoli.

  7. Drain pasta.

  8. Toss with broccoli mixture and cheese.

Recipe by Lorene Ludy, Zephyr Community Farm member

Roasted Broccoli

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broccoli-side_dish-roasted.jpg

Ingredients

  • 1 head broccoli, large stem and medium stems removed and reserved for another use

  • 1 1/2 tablespoons olive oil

  • 1/2 teaspoon garlic salt

  • 1 teaspoon balsamic vinegar

  • 1/4 teaspoon ground black pepper

Servings

Makes 4 servings

Directions

  1. Heat oven to 400 degrees.

  2. Break broccoli head into medium florets and toss with remaining ingredients.

  3. Arrange in single layer on baking sheet.

  4. Bake 18-22 minutes, shaking the pan halfway through the cooking time.

  5. Remove from oven when broccoli is a deep green color with some darkened spots.