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1 cup -
1 medium sized floret (about 3/4 cup) -
cloves, chopped finely
1 tsp - Chilli flakes
1/2 tsp - Pepper powder
1/2 tsp -
/ Italian seasoning (optional)
1 tbsp -
2 tbsp - Cheese
1 tbsp -
How to Make Broccoli Pasta
Boil water (just enough to immerse the pasta) in a pan.
When it starts boiling, add the pasta with a little salt and 1/4 tsp oil and cook until soft yet firm enough to bite.
Cut the broccoli into small bite sized florets, soak in hot water (just to remove worms if any) and drain.
Bring water to boil, add the broccoli florets and cook until soft, yet crunchy. Keep aside. Reserve the stock water.
In a pan, dry roast pistachios until crisp.
Grind to a coarse powder and set aside.
In a pan, heat oil, add chopped garlic and chilli flakes and fry till golden brown.
Then add broccoli and pepper powder and saute till it shrinks and changes colour.
Add the cooked pasta along with oregano.
Sprinkle the broccoli stock water (no need to add fully) and give a quick stir.
Then add pista powder and cheese, give a quick toss and switch off the flame.
Serve hot with a generous garnish of cheese.
Recipe courtesy: Sharmi's Passions
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.