Friday, August 4, 2017

Broccoli Aglio E Olio

 Pasta with healthy broccoli was one of the Friday staples when I was growing up.  Raised Roman Catholic during our Lenten season we abstained from eating any meat on Friday's so Mom would make the below dish along with others on Friday's.  You can make it any day of the week but on Friday's it was either pasta with broccoli, homemade Italian mac and cheese with stewed tomatoes, tuna fish in pasta sauce, grilled cheese.  It our home there were many meatless dishes that I will share along the way.  Have a great day!

Family Favorites from my kitchen to yours,







Pasta with Garlic and Oil:(Aglio E Olio)

Italian for 'garlic and oil,' pertaining to pasta dressed with garlic and heated olive oil.

 You can make this recipe with cauliflower too! I have also used different shapes pasta too..Shells are excellent as well. or better yet try any type pasta you may have in your pantry!  Enjoy!  A nice veggie meal!  



When there are days I just don't know what to make for some reason pasta always tops the list..Everything seems  to go with pasta..Pasta and red sauce, pasta and roasted vegetables, Alfredo pasta, seafood and pasta, buttered pasta the list can go on and on.. So today I am making a favorite of ours,  Broccoli and pasta with olio. .I have eaten this before lots of times and I have brought it with me as a side for picnics and get together. Family and friends agree Broccoli is a nice add in to pasta and olio( Olive oil and garlic) you can't help but love. Enjoy!!!  Happy Cooking!!

Note:  You can make this dish minus the broccoli.  Saute garlic and oil slowly with parsley in olive oil..Cook pasta, drain and mix together.  Garnish with Italian cheese of choice!




1 large head broccoli or broccoli crowns ( cut in pieces)
3 garlic cloves minced
1/2 cup or more olive oil
salt and pepper to taste
In the pot that your cooked your broccoli.place 1/4 to 1/2 cup olive oil..Place drained broccoli in pot..add minced garlic..simmer..Take pot off stove add  and some salt and black pepper to taste.

Cook 1/2 lb. to 3/4 lb. pasta of choice..Cook according to pasta directions..Before draining, reserve 1/2 pasta liquid..Add pasta, grated Pecorino Romano cheese and reserved pasta water..Stir..add a little more cheese and serve..  Bon Appetite! Note:  I have eaten it right from the refrigerator..so cold is good for me too!

Happy Cooking from my kitchen to yours,







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