Tuesday, September 25, 2012

Cheesy Broccoli and Pasta

Choose broccoli with floret clusters that are compact and not bruised. 

They should be uniformly colored, either dark green, sage or purple-green, depending upon variety, and with no yellowing. In addition, 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. If leaves are attached, they should be vibrant in color and not wilted.

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. Partial heads of broccoli should be placed in a well-sealed container or plastic bag and refrigerated. Since the vitamin C content starts to quickly degrade once broccoli has been cut, it is best to use it within a couple of days. Broccoli that has been blanched and then frozen can stay up to a year. Leftover cooked broccoli should be placed in tightly covered container and stored in the refrigerator where it will keep for a few days.

Rinse broccoli under cold running water. Cut florets into quarters for quick and even cooking. Be sure to enjoy the stems and leaves of broccoli; they provide a good balance of flavors. Peel the broccoli stem and cut the stem into 1/2" slices To get unique health benefits from broccoli, let it sit for several minutes before cooking.
By http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9 

This pasta is loaded with cheesy broccoli. Comforting dish.

Cheesy Broccoli and Pasta
Copyright 2012, Christine’s Pantry. All rights reserved.

1 cup uncooked elbow macaroni pasta
1 cup chopped broccoli
1 cup American cheese spread, melted (I used Aldi’s version of Velveeta cheese)
salt and pepper, to taste
1 teaspoon garlic powder
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/4 teaspoon crushed red pepper
1/4 cup chicken broth
1 green onion, chopped 

Cooking pasta according to package directions. Melt cheese in microwave safe bowl.

Place extra virgin olive oil and butter in a skillet, over medium low heat. Once butter melted, add chopped broccoli, salt, pepper, garlic powder, crushed red pepper and chicken broth, stir, cook about 5 to 7 minutes, until tender.

Once pasta cooked, drain and return pasta back to the pot. Pour melt cheese over pasta, mix well. Stir in broccoli. Garnish with chopped green onions. Enjoy!





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