Shells with broccoli
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 2 | Cl Garlic; crushed | |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper; crushed |
| 1 | pounds | Shell pasta shape |
| 1 | Broccoli; cut into florets | |
| ¼ | pounds | Pepperoni; diced |
| 2 | tablespoons | Parmesan cheese |
Directions
Recipe by: Art Ginsburg Preparation Time: 0:15 In a skillet, heat olive oil over low heat until warm; stir in garlic, basil oregano, salt, and red pepper; cook, stirring, until garlic is soft, about 5 minutes (do not let garlic brown). Meanwhile, in a pot of boiling water, cook pasta and broccoli until tender. Drain pasta and broccoli, reserving ½ cup of the cooking water. Place pasta in a large bowl. Toss with garlic mixture, reserved cooking water, and pepperoni. Sprinkle with cheese.
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