Easy Summer Dinner
In theory this is what the broccoli we are growing will look like. And if it does, well we think that’s pretty cool. In the meantime we’ve been struggling to cook dinner each night- it’s hot, we’re tired, we don’t like what we have…. You know the story. We think the problem is that we were still making the heavier, more involved meals that were the mainstay of our winter meals. No one wants to spend that much time in a hot kitchen when it is 90 out so we are switching gears. Now we want to focus on lighter meals that can be made ahead so we don’t heat up the kitchen at the end of a long day.
We also like to eat at least one vegetarian meal per week, though we sometimes make more than that. We’re not exactly vegetable enthusiasts, but we realize how important they are to a healthy and well-balanced meal. Because we’ve literally forced ourselves to eat vegetables, we’ve become more open to exploring that which we would, perhaps, not previously considered.
Like this: Broccoli in Garlic Sauce over Spaghetti. If you had asked me five years ago if I would like to Broccoli in Garlic Sauce over Spaghetti, I would have said “yes, but please add something in meatball and remove the broccoli.” That is perhaps due to the fact that I hadn’t this recipe before.
I’ve heard of this before, but never really thought to explore its inner workings.
1 lbs. of whole wheat spaghetti
8-10 oz. broccoli florets (or pretty much whatever type of broccoli you like – we used some frozen stuff we had hanging around), rough chopped to 2 in. or smaller
1/2 cup extra virgin olive oil
4 cloves, garlic; sliced thinly
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1) Cook the spaghetti (there’s really never a good time to cook spaghetti, so just cook it and don’t let it get dry and hard again), but remember that whole wheat flour cooks a little faster than regular spaghetti.
2) Get the olive oil just hot and fragrant to almost steaming, and add the garlic.
3) Saute the garlic, but don’t let it get too brown.
4) Add the crushed red pepper flakes and cook for another for less than a minute.
5) Add broccoli, and coat with the rough sauce, then add 1/2 cup of water; cook for another 5 mins.
6) Add the cooked spaghetti and another 1/2 cup water and toss, ensuring that all the spaghetti is coated and everything is hot.
The red pepper adds just the right amount of heat, but you can (of course) adjust according to the taster you’re looking for. N. and I (J.) ate about half of what we made tonight, so we’re looking forward to the leftovers.
If you’re really not in the mood to cook something terribly elaborate then give this a shot, and let us know what you think.