Wednesday, December 29, 2010
Broccoli/Cauliflower e Spaghetti
1 - 1/2 lbs spaghetti or favorite pasta
1 lb fresh broccoli florets
1 lb fresh cauliflower florets
3 tbs veg or olive oil (for frying)
1 stick butter
1 chopped small onion
6 garlic cloves
3 Tbs cooking wine
1/2 tsp chicken base (found in soup isle at grocery store)
substitute chicken base for 1 can chicken broth, but eliminate water in recipe.
3/4 c water
3 Tbs grated cheese, plus extra for topping.
1/2 tsp black pepper
salt, to taste
Wash, chop broccoli and cauliflower. In large skillet on med heat saute in oil and butter. In blender combine onion, garlic, wine, chicken base, water, cheese and pepper. Blend until completely mixed, add to skillet. Cook until tender, mix with favorite pasta. Top with grated cheese.