Broccoli & Bow TiesSubmitted by: JEN_LOVING_LIFE
1 cup water
1 lb, broccoli florets, coarsely chopped
1/4 cup EVOO
5 cloves garlic, minced
3 pinches red pepper flakes
1 lb. bowtie pasta, cooked until al dente
1/2 cup grated Parmigiano Reggiano cheese
1 handful fresh flat-leaf parsley
1/4 tap ground nutmeg
Heat olive oil in a deep, nonstick skillet over medium heat. Add garlic and crushed red pepper flakes. When garlic sizzles in oil, add florets and saute 1-2 minutes. In the pan or a large bowl, toss the florets with pasta, cheese, parsley, nutmeg.
makes about 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JEN_LOVING_LIFE.