This recipe is so easy it doesn’t even deserve to be a recipe. But, I figure you also probably have your nights when you want dinner ready in a half hour, and you want none of it to be prep time. Boil and forget about it, doesn’t get easier than that.
The Easiest Broccoli Pasta
2 bunches of broccoli heads, hastily chopped into large (2 inch) chunks
1 pound dry pasta (I like rotini or farfalle)
salt
1/8 cup olive oil
Cherry tomatoes, sliced in half (optional)
1/4 cup Parmesan cheese, grated (optional)
First, put a large pot of water on the stove to boil. Add enough salt that the water tastes almost like sea water.
Add the broccoli. When the water gets to a rolling boil, start a timer at 12 minutes.
After 12 minutes, add the dry pasta to the broccoli and water.
Boil for however long your box indicates.
When the pasta is ready, pour out the water and return the broccoli and pasta to the pot. Add the olive oil and start stirring. The broccoli should begin to fall apart and become almost creamy. Add salt and pepper to taste.
Add in the cheese, if you’re using it. Or the cherry tomatoes. (I personally don’t like the combination of Parmesan and tomatoes, so you might want to go with one or the other.) Mix all together and serve.
