A simple leftover-recycling dish for busy workday evenings. It’s using only a few ingredients and is thrown together in no-time. Nonetheless satisfying, yummy and filling dinner.
Here’s the recipe:
1/4 – 1/2 head of broccoli
Set up a pot of salted water for the pasta and dice the shallot and garlic finely. Cut the broccoli into florets, put into a microwave-safe bowl and cover with cling film. Poke a few holes and microwave on high for 3 minutes.
In a pan over medium high heat, heat a tbsp. of vegetable oil and, once hot, add in the shallot and garlic and let become translucent and aromatic. Season with salt, pepper and chili flakes. Pour in the white wine and let reduce to 1/4, then add in the cream and let come to a brief boil
One minute before done time, add the noodles to the pan, directly from the pot with a slotted spoon, reserving the pasta cooking water. Add in the broccoli as well and stir thoroughly. Add a couple of tablespoons of pasta water if needed, i.e. if the sauce gets too thick. Serve.