Choose broccoli with floret clusters that are compact and not bruised. They should be uniformly colored, dark green and with no yellowing. They should not have any yellow flowers blossoming through, as this is a sign of over maturity. The stalk and stems should be firm with no slimy spots appearing either there or on the florets.
Place broccoli in a plastic bag, removing as much of the air from the
bag as possible. Store in the refrigerator where it will keep for 10
days. Do not wash broccoli before storing because exposure to water
encourages spoilage. Leftover cooked broccoli should
be placed in tightly covered container and stored in the refrigerator
where it will keep for a few days.
Pasta and Broccoli with Garlic Butter Sauce
Recipe by Christine Lamb (Christine's Pantry), 2015. All rights reserved.
8 ounces egg noodle
1 head of broccoli, cut into florets with 1 inch steams
salt and pepper
3/4 cup butter
2 teaspoons minced garlic
In a large pot of boiling salted water, cook pasta and broccoli, about 8 minutes, until both are tender, stirring occasionally, drain. Place pasta and broccoli in a large bowl.
While pasta and broccoli is cooking, in saucepan, heat butter over low heat, add garlic, salt and pepper, stirring
constantly, until butter is melted.
Pour sauce over pasta and broccoli, toss until well coated.