Description
If you grow broccoli leaves, you can make this recipe.
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 (Affiliate Link)
- 1 tsp 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 (Affiliate Link), 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 (Affiliate Link). 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 (Affiliate Link) 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 (Affiliate Link) 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: pasta
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 283.79 kcal
- Sugar: 1.19 g
- Sodium: 211.43 mg
- Fat: 13.77 g
- Saturated Fat: 3.36 g
- Trans Fat: 0.12 g
- Carbohydrates: 33.88 g
- Fiber: 1.41 g
- Protein: 6.65 g
- Cholesterol: 7.63 mg