How many of you are nursing a St. Patrick’s Day hangover? Well, today I’m going to share a hearty recipe that will help settle your stomach. This simple linguine with broccoli and creamy Parmesan sauce is so fast and easy to prepare so it’s a great Monday night , or when you’ve partied too much, kind of meal. It is one of my favorite meals to cook on busy or lazy days, plus I usually have all of the ingredients in my kitchen.
Broccoli is a vegetable we should always have in out kitchen because it is so healthy and great for our bodies. It helps detoxify the body — so if you drank too much Guinness or Whiskey yesterday then you need to eat some broccoli. Additionally it is anti-inflammatory, improves Vitamin D deficiency, improves eye-health, supports skin health and repair, does not spike blood sugar levels, and it also helps prevent heart disease. Basically, eat your broccoli!
- 1 (500gm or 1 lb.) pack of linguine pasta
- 1 head of broccoli, all stems removed and cut into small even sized florets (I ended up with 290gm of florets)
- 2 tbsp unsalted butter
- ½ small onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp all purpose white flour
- 1.5 cups or 350 ml whole fat milk (if you use other results will not be the same)
- 1.4 oz or 40 gm grated parmesan cheese*
- salt, to taste
- ground black pepper, to taste
- First we need to blanch the broccoli: In a medium saucepan or pot, boil enough water for the broccoli florets. Salt the water and add broccoli, allow to sit in the boiling water for 5 minutes or just until the color is a vibrant green and it begins to soften. Drain, and run under cold water then set aside in a separate bowl.
- Get the water boiling for the pasta and follow package instructions. In the meantime prepare the sauce. Using the same saucepan/pot that broccoli was blanched in, melt the butter. Next add the onions and cook until soft and translucent, then add the garlic and cook for 2 minutes. Add the flour and stir until well combined, then slowly stir in the milk, until ingredients are well combined -- try to prevent flour lumps. Add the salt, ground black pepper, and grated cheese, stir until well combined. Allow the sauce to cook and thicken over low heat, making sure to stir often. Once the pasta has cooked, and been drained, gently stir the blanched broccoli into sauce. Allow to cook for two minutes then pour sauce into cooked pasta. Gently toss until noodles are well coated with the sauce. Serve straightaway with a side salad and bread if desired.
See how simple and fast it is? It took me about 30 minutes to prepare — can’t beat that.
I’m really excited to share this giveaway with you today. The giveaway is in celebration of the launch of this great new food magazine, Home Gourmet Magazine. Perhaps you recognize the cover photo? It is mine! I’m thrilled to be a part of it, and not just because my meatball photo is the cover shot. It is because this is all for a great cause.
The editors at Home Gourmet Magazine will be donating a portion of every sale to food-related charities. For example this month they are supporting CUESA, a San Francisco-based non-profit who supports a local farmer’s markets and childhood education programs.
In celebration and hopes that you’ll help them support future issues and charities, they were kind enough to offer Spicie Foodie readers the first 2 issues of Home Gourmet Magazine for FREE!!
And this is how you can get your 2 free issues!
– Go to iTunes http://bit.ly/sf-hgm01
– Choose “Current Subscribers” as the subscription option and enter code: tryhgm2months
If anyone has trouble, they can contact HGM directly at http://homegourmetmagazine.com/contact
Enjoy your free issues of Home Gourmet Magazine! And if you like what you see please tell your friends how they can support food-related charities by purchasing this magazine. ~ Thanks!