Fresh Broccoli With Spinach Fusilli
Ready In: 15 mins
Serves: 4
Ingredients
- 1⁄4 cup olive oil
- 1 small onion, finely chopped
- 1 large garlic clove, finely chopped
- 1 large carrot, finely chopped
- 1 teaspoon capers, drained
- 3⁄4 cup beef stock (or broth, can sub veg stock to make vegetarian)
- 1⁄4 teaspoon red pepper flakes (to taste)
- 1⁄2 bunch broccoli, cut into 1-inch lengths (steamed for 3-5 minutes and drained)
- 1⁄2 lb spinach fusilli (or plain fusilli)
- 1⁄2 cup romano cheese, freshly grated
Directions
- In medium skillet heat olive oil. Saute onion and garlic 2 minutes. Add carrot and capers and cook 1 minute longer.
- Add beef stock and pepper flakes. Cook slowly for five minutes.
- Meanwhile cook fusilli al dente. Drain and return to pan.
- Stir in sauce and broccoli into pasta and HALF the cheese.
- Serve hot topped with the remaining cheese.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off