Broccoli Spaghetti

1. 1

   Chop the broccoli fine and add it to a sauce pan.

2. 2

   Add garlic, olive oil, pepper and the water and bring to a boil.

3. 3

   Reduce the heat and simmer, partially covered, for 30 minutes.

4. 4

   Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.

5. 5

   You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.

6. 6

   Serve over cooked spaghetti. Sprinkle with parm if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.