Healthy Ap­proach

Yummy (Philippines) - - Contents -

Marie Gon­za­lez’s Spaghetti Aglio, Olio, e Broc­coli

Serves 4 Prep Time 10 min­utes Cook­ing Time 11 min­utes

✔ 1 ta­ble­spoon coarse sea salt (use less if us­ing re­fined ta­ble salt), plus more to cook ✔ 1 large head broc­coli, chopped into

small flo­rets (about 2 cups) ✔ 1 (250-gram) pack spaghetti ✔ ¹⁄³ cup ex­tra vir­gin olive oil ✔ 16 cloves gar­lic, sliced thinly ✔ ½ tea­spoon chili flakes or

pep­per to taste ✔ ½ cup fresh pars­ley, minced

1 Bring a large pot of wa­ter to a boil over high heat. Add 1 ta­ble­spoon salt and broc­coli; cook for 30 to 45 sec­onds un­til bright green and ten­der. Strain broc­coli into a bowl. Set aside. 2 Add spaghetti to the same pot and cook ac­cord­ing to pack­age di­rec­tions or un­til al dente. Re­serve ¾ cup pasta cook­ing wa­ter. Strain noodles into a bowl. Do not rinse. 3 While noodles are cook­ing, heat olive oil in a large fry­ing pan over medium heat. Cook gar­lic un­til golden brown, about 1 to 2 min­utes. 4 Add salt, chili flakes, broc­coli, and spaghetti. Mix well and add re­served pasta wa­ter. Toss un­til evenly coated and most of the liq­uid has evap­o­rated. 5 Re­move from heat and stir in pars­ley. Serve im­me­di­ately.

MAKE THIS DISH EVEN MORE NU­TRI­TIOUS! Use high-fiber spaghetti noodles loaded with malung­gay and car­rot bits—they’re read­ily avail­able in su­per­mar­kets.

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