While most children ate macaroni and cheese as a child, I ate this (honestly) tasty and much healthier alternative! Macaroni and broccoli, sometimes more fondly referred to as “Macbroc,” was the first dinner my grandpa taught me to cook: the recipe has a long and heartwarming history. And what’s exciting about the recipe is that almost any vegetable can be substituted for the broccoli!
1 head of broccoli
2 cloves of garlic
¼ tsp. of salt
¼ tsp. of pepper
3 tbsp. of vegetable oil
Whole wheat or flax omega pasta (I prefer rotini but spaghetti can be used also)
Grated parmesan cheese
Cut broccoli into small pieces. Generally only the florettes are used, and not the stalk.
Peel the garlic and cut into small pieces.
In a large pot, boil four cups of water for every 100g of pasta.
Add broccoli to boiling water and cook for 10 minutes (or until the texture is to your liking).
Remove broccoli from water, place in a large container, and cover. ***Do not remove the water from heat!
Add pasta to the boiling water that was used to cook the broccoli, and cook to the specification on the package.
Meanwhile, cook garlic, salt, pepper and oil in a small saucepan, on medium heat. Cook until the garlic is golden brown (approximately two minutes).
Strain pasta when cooked, and add to broccoli.
Add oil mixture, and mix.
Add desired quantity of parmesan cheese to individual plates before serving.
Feeds 4–6 people.
This recipe is courtesy of Organic Campus. They hold Organic Corner every Tuesday in the Shatner cafeteria. For more information go to http://organiccampus.blogspot.com/ or e-mail email@example.com