Garlic and Olive Oil Spaghetti with Roasted Broccoli
Spaghetti cooked in sautéed garlic and broccoli stems in extra virgin olive oil and topped with roasted broccoli!
Ingredients
Roasted Broccoli
- 4 cup Raw Broccoli Florets
- 4 tbsp Extra Virgin Olive Oil
- 4 clove Sliced Garlic Big 4 cloves garlic, if small use more!
- 1 tsp Kosher or Himalayan Salt just regular salt works too!
- 1 tsp Fresh Coarse Ground Black Pepper powdered black pepper works too!
Spaghetti with garlic, broccoli stem and extra virgin olive oil
- 8 oz Spaghetti
- 1 cup Sliced Broccoli Stems
- 4 clove Sliced Garlic
- ¼ cup Extra Virgin Olive Oil
- 1 tsp Crushed Red Pepper
- 1 tsp Fresh Coarse Ground Black Pepper powdered black pepper works too!
- 1 tbsp Kosher or Himalayan Salt just regular salt works too!
- 1 tsp Garlic Powder
Garnishing
- 10 Basil Leaves
- 1 tbsp Parmesan Cheese
Instructions
Roast Broccoli
- Follow instructions from my post to roast the broccoli, https://myvegetarianroots.com/roasted-garlic-broccoli/
- While broccoli is roasting, prepare spaghetti. Once it is roasted, keep it aside.
Prepare Spaghetti
- Boil spaghetti according to packaging. Once boiled, rinse it quickly with cold water and coat it with some additional oil and keep it aside.
- Heat ¼ cup of extra virgin olive oil in a wide pan. Once heated, saute sliced garlic and sliced broccoli stems until the sliced garlic changes color to almost golden brown.
- Add 1 tsp of crushed red peppers to sautéed garlic and broccoli stems. Saute it for a minutes.
- Add boiled spaghetti, 1 tsp of ground black pepper, 1 tsp of garlic powder and 1 tbsp of salt to the saute mix and mix it very well.
- Add roasted broccoli to the spaghetti and mix it very well. Serve it hot or room temperature!
- Sprinkle parmesan cheese, basil leaves and lime juice if desired. This step is completely optional!