This is a fast and very tasty, healthy gluten free meal.
Rice pasta with broccoli
- Salt and ground pepper (I like using pink “Real Salt” from Utah, which has a wonderful mellow yet rich flavor)
- 1 pound Fusilli rice pasta (I use Trader Joe’s Organic)
- broccoli florets (small pieces)
- extra-virgin olive oil
- 4-5 garlic cloves, chopped
- 1-2 shallots, chopped
- 1/2 teaspoon red-pepper flakes
- fresh oregano
- fresh squeezed juice of one lemon
If like me, you grow your own broccoli, then using the second harvest broccoli florets that form after you have harvested the main head, is perfect for this meal. You could also opt to substitute with broccoli rabe.
Fill a large pot with water and add salt and olive oil and bring to a full boil, add pasta and cook according to package instructions, adding the broccoli to the water 2 minutes before pasta is done. (this short cooking time keeps the broccoli from getting limp and soggy) In a pan, place oil, garlic, shallots and red-pepper flakes over medium until garlic begins to sizzle, then add chopped fresh oregano and lemon juice and add salt and pepper to taste. Take off the heat, don’t overcook. Drain pasta and broccoli rabe and return to pot. Add garlic-shallot mixture and toss well. Serve immediately, by itself or with a sprinkling of freshly grated parmesan cheese.
You can create any number of variations on this meal by adding a second vegetable to the mix that would go well with broccoli. I have made it with finely sliced peas, for example, which is actually the version showed in the photo. I could imagine that very young, tender green beans could work also.
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