Elbow Macaroni with Garlicky Broccoli
Elbow Macaroni with Garlicky Broccoli serves: 4 (approximately 2 1/4 cups or 540 ml per serving)
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients:
- 5 1/2 cups (391 g) broccoli florets (about 1 large head of broccoli)
- 12 oz (342 g) gluten-free elbow macaroni (or other gluten-free short pasta)
- 1/4 cup (60 ml) olive oil
- 3 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/4 cup (20 g) nutritional yeast
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Bring a large pot of well-salted water to a boil.
- Add broccoli to boiling water and let cook 3 1/2–4 min, or until bright green and tender. Remove broccoli from pot with a slotted spoon or spider strainer. Set aside to cool slightly.
- Add pasta to already-boiling water and prepare according to package directions. Just before straining, reserve 1/2 cup of cooking water. Strain pasta, then rinse.
- While pasta is cooking, roughly chop cooked broccoli. In a large straight-sided saucepan, heat oil over medium-high heat. Add garlic and red pepper flakes and cook until fragrant, about 1 min. Add broccoli, black pepper, salt and oregano and cook for 3–4 min, stirring often.
- Add cooked pasta to broccoli mixture, along with nutritional yeast and reserved cooking water. Stir until well-combined and continue cooking over medium-low heat for several min, or until pasta is heated through. Add additional salt and black pepper to taste.
- Divide pasta between 4 serving bowls and enjoy immediately.
Notes:
Storage tip: Pasta will keep in an airtight container in the refrigerator for 5–7 days.
Simplify this recipe: Use frozen broccoli florets in place of fresh.
Reheating tip: In a pan over medium heat, reheat pasta with 1–2 Tbsp water or vegetable broth.
Make it nightshade-free: Omit red pepper flakes.
Nutrition Information Per Serving:
609 calories, 16.7 g total fat, 2.4 g saturated fat, 2.5 g polyunsaturated fat, 10.4 g monounsaturated fat, 0 mg cholesterol, 1018 mg sodium, 528 mg potassium, 100.9 g total carbohydrates, 8.7 g fiber, 1.4 g sugar, 14.5 g protein, 6% calcium, 10% iron
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