Spaghetti with Broccoli Leaves Recipe

As you may already know if you follow my blog, I have a setup my vegetable garden in April.  My broccoli leaves are getting out of hand. They are covering all the other plants that need sun too.  I needed to cut them back.  I read that you need to cut some of them back so I did that and thought I should be able to cook with them. Here is the “Spaghetti with Broccoli Leaves” recipe I created with these broccoli leaves.  By the way, I thought, in the original post, that it was broccolini’s, but they are actually broccoli. Try this recipe!  It is delicious!

Ingredients:

4-5 cups of broccoli leaves cut Julienne style
2-3 tsp crushed Garlic
2 tbsp Butter
1/4-1/2 cup of Olive Oil
1 tsp Red pepper flakes
12 oz Gluten Free or Regular Spaghetti
Salt / Pepper

Instructions:

Boil the water and add salt.

In a skillet, add olive oil, red pepper flakes, and crushed garlic and sauté for a few minutes. Don’t let the garlic burn. Pour about 75% of the cooked mixture into a heat-resistant measuring cup. Leave 25% of the mixture in the skillet.

To cut the broccoli leaves, cut out the stem like you would with Kale and the Julienne the leaves.

Add the broccoli leaves Julienne style, to the olive oil mixture on medium heat. Saute for about 5-7 minutes or until wilted, like this below. Turn off the flame and let it sit.

Then, add the cooked spaghetti to the skillet and toss the spaghetti while adding the reserved olive oil mixture. Coat the spaghetti and then let it sit just for a few minutes. Add Parmigiana or Romano cheese.

Here is the finished Spaghetti and Broccoli Leaves dish. Enjoy!

Here is the recipe if you want to print it out. 

I hope you try it and share it with your friends and family!  It’s a great easy dish for weeknight meals.

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