When my husband completed his first Olympic distance triathlon. He did awesome and felt full of fuel – two big reasons for that was our healthy eating and vitamins (and of course training!). He had a special request for one of the pasta dishes I make for the evening before. He wanted something substantial and vegetarian.
My mom made this recipe growing up and I’ve modified throughout the years. It’s a household favorite of ours. I don’t use a recipe and I don’t have exact measurements, so I estimated below. Feel free to modify, add and adjust to make it your own! This is such a quick and inexpensive go-to for anyone that wants a simple healthy meal. It can easily accommodate people with gluten sensitivities by using a pasta of your choice. The leftovers make a nice cold pasta salad, that could be topped with a protein of your choice for lunch the next day. I served this along with a kale salad for dinner.
INGREDIENTS: (approx 4 servings)
1 Pound pasta – I use spaghetti but others could be substituted
Head of Broccoli
2 Cloves Garlic, minced
1 small Vidalia onion (if available)
6 Tbsp Extra Virgin Olive Oil
Fresh Ground Pepper
Chicken Stock (homemade or organic store bought is good, organic veggie stock will work great too)
Bragg Liquid Aminos
Pick over and clean the broccoli. Cut into small pieces.
Cut onions and sauté in pan with olive oil, after a few minutes add garlic
Transfer the broccoli into the pan with onions and garlic
Add a nice ladle of chicken stock and allow everything to simmer together
Cook the pasta al dente and drain well. Add the pasta into the skillet stirring, for a few minutes to distribute the broccoli and liquid
I use a few sprays of Bragg Liquid Aminos while stirring everything together for extra flavor
Serve with a little olive oil, and pepper on top. Red pepper flakes can spice things up nicely if you like
Post by Nicole
Photo courtesy of: dailyveggie.wordpress.com