Garlic, Butter Noodles + Broccoli

A chef volunteered to make me a pasta dish when my original order was wrong and then delayed...his simple broccoli and buttered pasta dish has been forever seared on my palate. Maybe it was the simplicity of it that truly left a deep etch. This is an ode to that dish...although I’ll admit, I’ve never gotten it exactly the same...

Noodles slathered in butter and garlic seems simple enough, and it really is. A great option for a quick dinner or lunch. The veggie, broccoli, can be swapped out with anything on hand.

Makes enough for 4.
Check out the tip for peeling a whole head of garlic in the following recipe.

1 Bag of frozen Broccoli, lightly steamed and large pieces choppedFresh broccoli can be substituted. Chop and steam for about 1-2 minutes, still keeping the broccoli bright green.

1 Head of garlic, peeled and mincedSee tip for peeling lots of garlic in following recipe

2 tbsp Butter

2 tbsp Olive oil

1 Small onion, diced

2 tbsp Crushed red pepper flakesLess pepper for a less spicy dish

1 lb Dried pastaAngel hair, spaghetti, bow tie, penne, etc

Salt and pepper to taste

Prepare two large pots, one with salted-water (for pasta) and the second (can be an extra large skillet) to sauté the garlic and butter (pasta will be added to it).

Heat pot with water over med-high heat, bring to a boil. Cook pasta according to instructions. Pasta will be added to second pot, so no need to drain when cooked.

Meanwhile, heat second pot (or skillet) over med-high heat. Melt butter and olive oil. Add onions and garlic and reduce heat to medium. Cook until onion is translucent but garlic isn’t brown. Add pepper flakes and a couple pinches of salt.

Add cooked broccoli to garlic and give a quick sauté together.

Add cooked pasta, with a ladle-full of pasta water to garlic and pasta. Pasta water can be added if you prefer saucier pasta.

Season with salt and pepper. Enjoy hot!

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Garlic, Butter Noodles + Broccoli