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Рецепт Pasta and Broccoli with Garlic Butter Sauce
by Christine Lamb

Choose broccoli with floret clusters that are compact and not bruised.

They should be uniformly colored, dark green and with no yellowing. They

should not have any yellow flowers blossoming through, as

this is a sign of over maturity. The stalk and stems should be firm

with no slimy spots appearing either there or on the florets.

Place broccoli in a plastic bag, removing as much of the air from the

bag as possible. Store in the refrigerator where it will keep for 10

days. Do not wash broccoli before storing because exposure to water

encourages spoilage. Leftover cooked broccoli should

be placed in tightly covered container and stored in the refrigerator

where it will keep for a few days.

Pasta and Broccoli with Garlic Butter Sauce

Recipe by Christine Lamb (Christine's Pantry), 2015. All rights reserved.

Ingredients:

Directions:

In a large pot of boiling salted water, cook pasta and broccoli, about 8 minutes, until both are tender, stirring occasionally, drain. Place pasta and broccoli in a large bowl.

While pasta and broccoli is cooking, in saucepan, heat butter over low heat, add garlic, salt and pepper, stirring

constantly, until butter is melted.

Pour sauce over pasta and broccoli, toss until well coated.

Enjoy,

Christine