Abruzzi Broccoli
Recipe type: Side Dishes
Serves: 0
  • 8 ounce your favorite pasta (to 9 ounce)
  • 1/2 pound broccoli spears; cut bite-size
  • 3 cloves garlic; minced
  • 2 Tablespoons olive oil (to 3 Tablespoons)
  • 1 pepperoncini; chopped
  • 1 can anchovies; drained
  • freshly-grated pecorino Romano cheese
  • freshly-ground black pepper, to taste
  1. Put on enough water to boil pasta and do not add salt. When boiling, add pasta along with broccoli spears. Cook for 8 minutes.
  2. Meanwhile, in a medium pan, brown minced garlic in olive oil. Add pepperoncini and cook 30 seconds. with 1 minute left before pasta and broccoli are done, add anchovies to the oil and garlic mixture and cook on low to medium heat, stirring once gingerly.
  3. Drain pasta and broccoli and combine with anchovy sauce in big mixing bowl. Add a fistful (or more) of freshly grated pecorino Romano cheese and a generous amount of freshly ground pepper (no extra salt). Stir and serve immediately.
Per Serving (excluding unknown items): 61 Calories; 1g Fat (11.1% calories from fat); 6g Protein; 10g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 186mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable.

NOTES : Recipe submitted by Times reader Judson J. Emerick of Claremont: "This dish, a version of a classic dish from the Abruzzi, is a favorite all over central and south Italy and a truly nutritious, all-in-one last-minute dinner. All that's required is high-quality, fresh ingredients."
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