You can never have enough garlic.  With enough garlic, you can eat the New York Times.” – Morley Safer

This meal is the reason my kids LOVE broccoli!

Each Spring, my aunt, uncle and cousin come out for a visit.  Last year, my aunt offered to make us dinner the night before they left.   She made my cousin’s favorite meal; garlic broccoli with pasta.  We all loved it so much that it has become a staple at our house.  I make this almost once each week.  It’s simple, delicious,  eggless, dairy-free and I feel good about serving it to my kids.  If you like broccoli, you will certainly love this dish.  If you avoid gluten, use gluten-free pasta.  Be sure to buy a good-sized bulb of garlic and some fresh broccoli at your grocer.  I also add onion to this dish, although Aunt Pam didn’t use onion, I think it adds a touch of sweetness.  With or without the onion, it is super yummy!  I hope you enjoy Aunt Pam’s Garlic Broccoli!

- Michelle

Garlic Broccoli with Pasta

3 stems fresh broccoli
8-10 cloves of fresh, finely chopped garlic
1 small onion, chopped or diced
1 lb. pasta, your choice;  we usually prefer thin spaghetti or linguine
olive oil
Earth Balance® butter spread

 

Get yourself a large pot of water and bring to a boil.  Meanwhile, finely chop your garlic and onion; set aside.   Then, chop thick stems off broccoli and cut into small to medium-sized florets.   You will have a whole lot of chopped broccoli! 

Heat about 1/4 cup of olive oil in a large pan over medium heat and add garlic and onion.  Stir frequently until garlic is just lightly browned.  Add your broccoli and stir to coat with oil and garlic.  Add another 1/4 cup olive oil OR butter/butter substitute and stir. 

Once the water is boiling, go ahead and pour a splash of olive oil into the pot.  Then, throw in your pasta and give a quick stir.  The oil will keep the pasta from sticking together.  Cook pasta until al dente.  Strain pasta and then add to the broccoli. 

Add salt, pepper and Earth Balance® butter spread to taste.  Serve and enjoy!