Recipe - Penne With Broccoli

1 cup Penne (quillshaped pasta)
One half pound Broccoli
1 tablespoon Olive oil
2 Cloves garlic; minced (up to
3)
Red pepper flakes to taste
Salt and pepper to taste
One fourth cup Grated parmesan

Here are two recipes I adapted from Andrew Weil's SPONTANEOUS HEALING using
broccoli, which is supposed to have all sorts of nutrients and special
qualities. I also read (elsewhere) that some people are genetically
predisposed to HATE broccoli and similar vegetables, so if you don't like
it, don't feel guilty. Feel better, President Bush?

Bring pasta pot full of water to a boil (covered to heat more quickly). Add
salt and cook penne until tender. Meanwhile, wash broccoli. Cut off the
flowers and separate into bitesize chunks. Peel stems and cut into slices.
Heat the olive oil and cook the garlic a few seconds, stirring so as not to
let it burn. Throw in the broccoli with the water clinging to it and cover
to let steam until the broccoli is brightgreen and still crunchytender,
no more than five minutes or so. Add seasonings and a little water to
produce steam if necessary, or remove lid to boil off the liquid if too
wet. Drain penne, but reserve a little of the pasta water in case it's
needed. Add cooked penne to the broccoli. Sprinkle over a little of the
pasta water if it's too dry and serve with parmesan cheese.

Posted to EATL Digest by Jo McGinnis JMcGinnis@BASIX.COM on Sep 5, 1997