Prep 5 mins
Cook 20 mins
Thick, garlicky broccoli puree wonderful on pasta. Full of flavor, not a lot of calories.
- 1 bunch broccoli, about 1 1/2 pounds
- 1⁄4 cup olive oil
- 4 garlic cloves, chopped
- 1⁄4 teaspoon red pepper flakes
- salt and black pepper
- Cut broccoli in flowerettes.
- Peel the stems and cut into 1/2 inch pieces.
- Heat oil in pan.
- Add garlic, salt and black pepper.
- Slowly saute garlic until it is slightly brown.
- Add 1/2 cup water.
- Mix water and garlic into a sauce.
- Let come to a boil.
- Add broccoli, cook stirring constantly until broccoli is cooked to almost a mushy stage.
- Add red pepper flakes.
- Puree sauce and serve over pasta.
On edit: I lowered the rating on this recipe. Originally I had suggested keeping the lid on the pan after adding broccoli, and of course I didn't read my own review. It turned out like a dry pesto and needed a bit more flavor, like lemon.
Very yummy pesto - however, I was expecting a stronger flavour, but that's because I thought of Pesto alla Genovese, I guess.I found the instruction to cook until 'almost mushy' a bit worrying because I didn't really KNOW what almost mushy was supposed to be. This is nice, but next time I'd probably just make pasta with broccoli and not go to the extra trouble, because it's the same flavour. Thanks, though! <3, the NOOBchef.
This is pesto-like, and has enough flavor and body to stand up to whole wheat pasta. I cooked most of the water out trying to make the broccoli soft, and then it was hard to puree, so I added more olive oil and some lemon juice for more liquid. It doesn't say when to add the red pepper flakes.