As you may already know if you follow my blog, I have a set up 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!
What Ingredients do I need to make Broccoli Leaves and Spaghetti Recipe?
4-5 cups of broccoli leaves cut Julienne style
2-3 teaspoon crushed Garlic
2 tablespoon Butter
¼-1/2 cup of Olive Oil
1 teaspoon Red pepper flakes
12 oz Gluten Free or Regular Spaghetti
Salt / Pepper
How to make Broccoli Leaves and Spaghetti Recipe?
Boil the water and add salt for the spaghetti. Follow the instructions on the box of pasta.
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 as you would with Kale and the Julienne the leaves.
Extra Step: (Can be omitted if you want)
To add any extra layer to make the broccoli leaves taste better, try this extra step.
Blanch the Broccoli leaves in boiling water for a few minutes to soften. Then remove and dry on a paper towel or clean tea towel. Then proceed to the next step.
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.
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Ingredients
- 4-5 cups of broccoli leaves cut Julienne style
- 2-3 teaspoon crushed Garlic
- 2 tablespoon Butter
- ¼-1/2 cup of Olive Oil
- 1 teaspoon Red pepper flakes
- 12 oz Gluten Free or Regular Spaghetti
- Salt / Pepper
Instructions
- Boil the water and add salt for the spaghetti. Follow the instructions on the box of pasta.
- In a skillet, add olive oil, red pepper flakes, and crushed garlic and saute 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. 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. Enjoy!
Notes
To add any extra layer to make the broccoli leaves taste better, try this extra step.
Blanch the Broccoli leaves in boiling water for a few minutes to soften. Then remove and dry on a paper towel or clean tea towel. Then proceed to step 4 in the instructions.
I hope you try it and share it with your friends and family! It's a great easy dish for weeknight meals. Feel free to visit our other pasta recipes.
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SafariOnTheBlog
Looks so yummy! I will be printing out the recipe.
I will definitely try it with friends and family. Will let you know how it goes x
Janet Barclay
This sounds really good! Unfortunately, I don't have a vegetable garden, so I'll have to keep my eyes open at the market for broccoli that still has leaves on it!