Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!
|Broccoli Sauce for Pasta, a Laurie Colwin recipe|
Soon after, it was time for dishes and bed, and I would have to put my dreams of whistling away for awhile. Then broccoli would appear once again on our dinner table. And I would resist eating it until the magic words once again come from my mother, " if you eat your broccoli, you will be able to whistle ". So I would. Again after dinner I would sit on the stoop and practice my whistling. But as fate would have it, nothing anywhere near a whistle came from me....
Fast forward and look what I found, a broccoli recipe to enjoy.
The truth is, I have always eaten broccoli, especially after discovering cheese sauce. But this pasta sauce is creative and really good, I hope you give it a try. But be warned, that broccoli promise, it is not true. Children will not learn to whistle if they eat their broccoli.....
Broccoli Sauce for Pasta
adapted from: Home Cooking, a writer in the kitchen
1 large head of broccoli OR 16 oz package broccoli florets
2 cloves garlic
1/3 c olive oil, plus more for blending as needed
1/2 t salt or to taste
fresh ground pepper to taste
4 oz whole wheat penne - cooked and kept warm
Cut the head of broccoli into florets, wash, place in the bottom of a shallow pan. Add 1/2 c water, cover and cook until crisp tender - do not overcook.
Drain water, select and remove 5 florets, set aside for garnish.
Add 1/3 c olive oil to pan and saute the broccoli and garlic until tender.
Spoon into food processor, including the oil from the pan. Squeeze lemon into processor, 1/2 t salt and fresh pepper to taste. Process until smooth, adding olive oil to make consistent for tossing with pasta. Taste and adjust seasoning to preference.
Take the five florets, slice in half. Saute in small amount of olive oil, cut side down until golden brown.
To serve, toss hot pasta with broccoli sauce and 1/2 c Parmesan cheese.
Arrange on serving platter, arranging sauteed florets over top. Sprinkle with additional cheese. Enjoy.
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