Garlicky Broccoli Spaghetti

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BROCCOLI NUTRITION: Broccoli is rich in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It also has more protein than many other vegetables. RED PEPPER FLAKES VS CHILE PEPPER FLAKES: Whereas most red pepper flakes are a mix of peppers, mostly cayenne, chile flakes are generally made from a single type of pepper.

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Garlicky Broccoli Spaghetti

By Diane Kochilas

Prep Time 15

Cook Time 20

Servings

Lent / Fasting, Main Courses, Mediterranean, Mediterranean Diet, Pasta, Recipes, The Ikaria Diet, Vegetables

Prep Time 15

Cook Time 20

Servings

Lent / Fasting, Main Courses, Mediterranean, Mediterranean Diet, Pasta, Recipes, The Ikaria Diet, Vegetables

Ingredients

6 garlic cloves
1½ pounds broccoli
¼ cup extra virgin Greek olive oil
1 lbs spaghetti
Sea salt and freshly ground pepper
A pinch of red pepper flakes
Grated Kefalotyri or Parmesan for serving (optional)

Instructions

Cut the florets off the broccoli, and cut the stalk and stems into ½-inch pieces. Steam the broccoli for 5 minutes, adding first the stalk and stems, then the florets for only 2 minutes.
Thinly slice the garlic. Heat a large skillet with high sides, add the olive oil and garlic and cook for 5 minutes. Add steamed broccoli until the garlic and broccoli are softened, 2 to 3 minutes.
Boil the pasta for 5 minutes and then transfer it to the broccoli skillet with a cup of pasta water.
Season with sea salt, black pepper, and red pepper flakes. Cook, often tossing with tongs, until the spaghetti is al dente, 3 to 5 minutes. If the pasta is looking dry, add more water. Serve with grated cheese, if using.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Garlicky Broccoli Spaghetti