Broccoli Pasta
- 1 bunch fresh broccoli (1 1/2 lbs. or 750g)
- 1 (375 g) package fine egg noodles
- 14 cup vegetable oil
- 14 cup butter
- 1 small onion, finely chopped
- 1 large garlic clove, finely chopped
- 2 tablespoons dry vermouth or 2 tablespoons white wine
- salt & fresh ground pepper
- 14 cup freshly grated parmesan cheese
- Cut broccoli into florets and peel and chop stems.
- In small amount of boiling salted water, cook broccoli for 3-4 minutes until tender-crisp, drain and set aside.
- In boiling salted water cook noodles until al dente, drain and place in serving bowl.
- Meanwhile, in a heavy skillet, heat oil and butter over medium heat; cook onion for about 3-4 minutes, adding the garlic for the last minute.
- Stir in vermouth and bring to a boil.
- Add broccoli and heat through.
- Spoon over noodles and toss thoroughly.
- Add salt and pepper to taste and sprinkle liberally with parmesan ( and some chili pepper flakes if you like some heat); pass extra parmesan.
fresh broccoli, egg noodles, vegetable oil, butter, onion, garlic, white wine, salt, parmesan cheese
Taken from www.food.com/recipe/broccoli-pasta-331000 (may not work)