Pasta with Broccoli Garlic and Olive Oil

Admittedly, this one isn't really very low fat, but it's definitely good for your arteries. It can be low fat, if you're careful not to use too much olive oil.


Half a box of pasta
7 cloves garlic cut into big chunks
1 box frozen broccoli (defrosted in microwave and chopped into bite size pieces)
2-4 tbls extra virgin olive oil (2 tbls will taste really good. 3 is moderation. 4 is decadence. decide depending on occasion and mood)
salt pepper and oregano
grated Parmesan cheese

Use a non-stick pan to cook your pasta. You'll save a lot of stirring and stuck noodles. Cook pasta according to package directions. Add a few shakes of salt to boiling water before stirring in your pasta. When pasta is done strain into a colander and set aside in the sink.

Return your pasta cooking pot to the same hot burner and add 1 tbl olive oil, then your broccoli. Stir and cook broccoli for about two minutes then add garlic. Season with a bit of salt and pepper.

Once the garlic begins to really give off its aroma add back your pasta and an additional 1-3 tbls olive oil. Stir everything together and cook for a few minutes more. Add your oregano last. Stirring it in and cooking for only a minute or two. Serve piping hot sprinkled with grated Parmesan cheese as a whole meal or side dish.

Make lots. Remainder keeps well in fridge and reheats well later.

Onion and pepper make a great additions.


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