Sunday, November 14, 2010

Fettucine with Broccoli and Walnuts

Broccoli, walnuts, and garlic

I think this is my first broccoli post. I'm not sure how that happened. I really like broccoli. It's delicious (when properly cooked) and full of nutrients. It's an anti-oxidant and anti-inflammatory agent. And...it's an Italian vegetable, first cultivated in Italy.


Fettucine with Broccoli and Walnuts

2 cups fresh broccoli, chopped
2 cloves garlic, minced
handful walnuts
1 Tablespoon olive oil
Cooked fettucine

You can easily make the sauce while the pasta is cooking. This is a very easy dish for two:
 Prepare the broccoli and garlic. Put in skillet with walnuts and olive oil. Saute 7-10 minutes, until broccoli is al dente. It should still be bright green and tender (not mushy) with a bite of bite left to it. Toss with pasta. Serve with grated cheese if desired.

I have to admit though, that while delicious...it's not the healthiest way to eat your broccoli. The saute processes eliminates some of the nutrients from the broccoli, however, according to WHFoods, if you saute it for less than 3 minutes more nutrients will remain in each pretty floret, so this may be a worthwhile adaptation of the recipe depending on your broccoli preferences. Steaming and eating it raw are the healthiest options. Still, I think this is worth enjoying as above...nutrients or not...it's just yummy.

No comments:

Post a Comment