This made for a great summertime pasta sauce! I enjoyed it a lot, though I can't say I followed the recipe closely. Instead, I used more black pepper, as suggested, and added a chicken bouillon cube and healthy sprinkling of garlic powder. Because of the amount of garlic I used and bouillon, I omitted salt. I also kept it rather chunky, more the consistency of a salsa than a sauce. Parmesan was good, but not needed for a full flavor. Definitely, definitely adding this to my repertoire.
Just didn't care for it. Nothing outstanding, but was able to use up the broccoli I had in my refrig!
This dish was okay, but seems to be missing something. An addition of chicken stock or red pepper flakes might improve the flavor.
I made this as a side dish to some baked fish, and maybe it was me, but I thought this was kind of bland!I'm normally very picky about not overcooking my brocolli, but I thought I'd give it a try. Maybe if the broccoli was just cooked until tender? I didn't have the parmesan cheese, and I used preminced canned garlic (which I know isn't as intense), so maybe that would make a difference. Overall I was hoping for something a little better!
I was making lasagna for our card club and needed a vegetarian meal for one of the girls. Found this and it sounded real good. It is absolutely delicious. Thanks Steve for a great recipe. Its a keeper. Will be making this again and not just for the vegetarians......Sue
This is EXCELLENT!!! Great combination of ingredients. This reminds me of a dish we get at a local restaurant. I can't wait to make this again. Thanks for sharing, steve in FL.
Very good! I used frozen broccoli and placed about half of it in with the last five minutes of cooking my spaghetti; I wanted recognizable chunks on the plates. The other half went in with the sauce ingredients (used pasta water too) and when sufficiently reduced I used my immersion blender to make a velvety light green sauce. This recipe doubles well. Thanks Steve.