SIMPLE COUNTRY BROCCOLI PASTA WITH SHAVED PARMESAN

This dish is well-loved by children (well, the ones who like broccoli once in awhile).  The beauty is in the simplicity of this dish.  Even if you think your children don't like broccoli, this might be a good dish to try.  My children ate the broccoli first.  The shaved cheese entices children to wrap the slivers around the broccoli.

This dish is also easy.  The broccoli is cooked with the pasta, so you use less pots.  Make sure that you buy real and good Parmesan cheese in a block if possible.  The stuff in bags that is already grated tends to be more processed.  Good Parmesan is better for you and has tremendous flavor.

One pound of whole wheat spaghetti, cook in large pot with more water than needed;
5 - 6 cups of broccoli florets;
4 tablespoons olive oil ;
5 garlic cloves, minced;
dash or more hot pepper flakes;
1 tablespoon salt
Block of good Parmesan.

 Here, I add the broccoli 2 minutes before the pasta is done al dente.

Cook the pasta and broccoli together for 2 minutes.

Before you drain the pasta and broccoli, take a cup and reserve some of the water for later.  Drain.

In a large wok or pan, saute garlic and hot pepper flakes on low for 1 minute.  Make sure not to burn the garlic.  Add salt and mix.

Turn heat to medium/medium-high and add about a cup of the broccoli and pasta. Toss.  Keep adding about a cup or so of the broccoli and pasta and toss well until you've used up the pasta and broccoli.  (You may need to do this in batches if your pan or wok can't hold all the pasta and broccoli.  A large wok usually works well to hold the ingredients in this dish)

Add the reserved water, a little at a time, and toss until the pasta is loose and not sticking.   Place in large bowl.

Shave the Parmesan cheese with a vegetable peeler into a plate or bowl.

The Parmesan will look like beautiful delicate curls and strands.

Serve immediately.  Each diner can place an individualized amount of Parmesan on her plate.

This is what we had for dinner tonight:  Spaghetti with broccoli, mixed salad with asparagus and olives, and sweet and sour brussel sprouts.

Buon appetito!