Fresh Broccoli With Spinach Fusilli

Recipe by Vicki in CT
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 1
    small onion, finely chopped
  • 1
    large garlic clove, finely chopped
  • 1
    large carrot, finely chopped
  • 1
    teaspoon capers, drained
  • 34
    cup beef stock (or broth, can sub veg stock to make vegetarian)
  • 14
    teaspoon red pepper flakes (to taste)
  • 12
    bunch broccoli, cut into 1-inch lengths (steamed for 3-5 minutes and drained)
  • 12
    lb spinach fusilli (or plain fusilli)
  • 12
    cup romano cheese, freshly grated
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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.
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