
Photo by Alice Henneman
When I make pasta, I like to add lots of veggies so at least 1/3 to 1/2 the pasta contains vegetables. This Pasta and Broccoli recipe is a quick and delicious way to add some green goodness to your pasta.
Photo by Alice Henneman
When I make pasta, I like to add lots of veggies so at least 1/3 to 1/2 the pasta contains vegetables. This Pasta and Broccoli recipe is a quick and delicious way to add some green goodness to your pasta.
Posted in Fresh, Local Foods, recipes
Tagged broccoli, Community supported agriculture, farmers market, healthy cooking, pasta, recipe
Pasta and cheese made with fresh broccoli
So far, I’ve created potato and kale recipes for the foods I received from my farmer, Pekarek’s Produce, this week. Signing up for a CSA (Community Supported Agriculture) share is a great way to nudge yourself into eating healthier, try a greater variety of vegetables and fruits and help share in the success of a farmer.
Next up is the broccoli. I considered several ideas for incorporating fresh (vs. frozen) broccoli into mac and cheese.
I decided to suggest starting with your own family favorite recipe and try this method several cooks used for adding fresh broccoli. While you’re cooking the macaroni (or other similar-sized pasta, such as penne or rotini), add about 3 cups of fresh broccoli florets during the last 3 minutes. Drain and continue as usual with your recipe.
If you have bread you need to use up or no other topping on hand, here is a quick recipe I created for a topping for the pasta.