This is of one of my favorite meals (which is even better with broccoli fresh from our garden):
several cloves of fresh garlic, minced
linguine (or spaghetti, etc.)
-Put the water on to boil and cook and drain the pasta according to package directions
-Chop broccoli and mince the garlic
-Put on a pot of water to boil and blanch the broccoli (let it cook just long enough to get bright green)
-Heat several tablespoons of olive oil (you want enough to toss your pasta with)
-Saute the garlic–not too fast, let the oil be infused with the garlic
-Toss the blanched broccoli with the garlic oil
-You can either mix the broccoli and garlic oil with the pasta or you can put the broccoli on a bed of pasta and drizzle the oil over it all.
-Garnish with fresh parmiggiano and freshly ground black pepper.
And all in the time it takes to cook the noodles!
Well, it seems that winter has finally come to Riverside…I’ve been frozen all day. And the little heaters are warming up my two sleeping babies, so I’m reaching ice-cube status here in the music room in front of the big window.