We all know broccoli is good for us. But one has to admit that the same “commercial” broccoli that we are relentlessly exposed to can get a little tiring. That is why I always get a little excited whenever I see less ubiquitous varieties of broccoli at the market. The particular calabrese in this recipe was small and tender, making it a great, quickly seared pasta stir fry. In retrospect, I wish I had taken a photo of it at the market, but the finished dish gives you a good sense of the anatomy of this broccoli. The green garlic adds a spring time garlic kick, and the nasturtium adds a slight peppery essence, for an uncomplicated, light springtime meal. By the way, if you are wondering where to find nasturtiums, they grow like crazy everywhere, so just tap into your “inner hunter-gatherer” and you should be okay. You might even have some growing in your own yard!
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spaghetti with calabrese broccoli, green garlic & nasturtium blossoms
1/2 pound spaghetti or linguini (I prefer quinoa, brown rice, or
whole wheat)
4 cups calabrese broccoli florets with stems and
leaves
1/2 cup green garlic, sliced
Pinch of crushed
chile peppers
1 tbsp. olive oil
Sea salt &
fresh cracked black pepper to taste
2 tbsp. healthy fat of your
choice (optional): Consider avocado, olive oil, or grass fed dairy
butter
1/2 cup water reserved from pasta
10 fresh nasturtium blossoms
Parmesan, vegan cheese, or
nutritional yeast for topping (optional)
Cook the past per manufacturers instructions. Just before straining pasta, ladle out about 1/2 cup of the water and set aside. Rinse cooked pasta in cold water and set aside. Get the olive oil hot in a large sauté pan, and sear the calabrese broccoli just until it starts to become tender. Add the green garlic and the crushed chile, and sear a bit longer, stirring or flipping so the mixture cooks evenly. Be careful not to brown the garlic too much. Quickly rinse some hot water over the preserved pasta to make it warm again, and then add the pasta to the sauté pan. At this point you have a couple options. You can finish it off with the butter, or avoid the butter if you like it the way it is. The reserved pasta water can be used to add a little moisture, keep it from sticking too much, and also give it a little consistency. Just ad a splash at a time until you get the consistency you like. Toss in your favorite parmesan or vegan version, taste for salt and pepper, and serve with nasturtium blossoms placed on top. You can also toss the nasturtium into the pasta, if you like them more wilted.
spaghetti with calabrese broccoli, green garlic & nasturtium blossoms
Ingredients
- 1/2 pound spaghetti or linguini (I prefer quinoa, brown rice, or whole wheat)
- 4 cups calabrese broccoli florets with stems and leaves
- 1/2 cup green garlic sliced
- Pinch of crushed chile peppers
- 1 tbsp. olive oil
- Sea salt & fresh cracked black pepper to taste
- 2 tbsp. healthy fat of your choice : Consider avocado oil, olive oil, or grass fed dairy butter, optional
- 1/2 cup water reserved from pasta
- 10 fresh nasturtium blossoms
- Parmesan vegan cheese, or nutritional yeast for topping (optional)
Instructions
- Cook the past per manufacturers instructions. Just before straining pasta, ladle out about 1/2 cup of the water and set aside. Rinse cooked pasta in cold water and set aside.
- Get the olive oil hot in a large sauté pan, and sear the calabrese broccoli just until it starts to become tender.
- Add the green garlic and the crushed chile, and sear a bit longer, stirring or flipping so the mixture cooks evenly. Be careful not to brown the garlic too much.
- Quickly rinse some hot water over the preserved pasta to make it warm again, and then add the pasta to the sauté pan.
- At this point you have a couple options. You can finish it off with the butter, or avoid the butter if you like it the way it is. The reserved pasta water can be used to add a little moisture, keep it from sticking too much, and also give it a little consistency. Just add a splash at a time until you get the consistency you like.
- Toss in your favorite parmesan or vegan version, taste for salt and pepper, and serve with nasturtium blossoms placed on top. You can also toss the nasturtium into the pasta, if you like them more wilted.
Notes
Nutrition