Broccoli
From the "Kids' Corner" - Broccoli-Basil Spaghetti
Thanks to Benedictine University Dietetic Intern Aimee Estella for sharing this recipe. Aimee says: “Broccoli is a great source of vitamins C, A and K, as well as potassium. Get your family to eat more broccoli by combining it with one of their favorites --- spaghetti!”
1 large bunch broccoli, cut into small florets
1 pound whole wheat spaghetti
2 tablespoons butter
1 28-ounce can whole tomatoes
1/3 cup fresh basil, torn
grated Parmesan or Romano cheese, to taste
Prepare a large bowl of ice water. Set alongside the stovetop. Bring a large pot of water to a boil over high heat. Add broccoli and blanch until tender-crisp and bright green, 3 to 5 minutes. Drain and place broccoli into ice water. Drain again and set broccoli aside. Cook spaghetti al dente, according to package directions. While pasta is cooking, heat a large skillet over medium heat. Add butter to melt, then add tomatoes and gently mash with a potato masher or wooden spoon. Season with salt and stir in basil. Lower heat and simmer for 4 minutes. Add broccoli and cook for 3 more minutes. Add pasta and cheese. Toss. Add extra cheese as desired.
Serves 6.
Adapted from www.rachaelraymag.com.