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Garlic Broccoli Parmesan Pasta Una Pentola: Vegetarian “One Pot”

Garlic Broccoli Parmesan Pasta Una Pentola: Vegetarian “One Pot”

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This simple, easy and incredibly delicious Vegetarian pasta dish brings me back to childhood when times were light, fun and less complex. Food such as this are the embodiment of northern Italian Peasant fare which are filled with scrumptious non-complex flavors, texture and colors .

Here, I’ve turned my Mama Carmela’s delectable simple Vegetarian dish into an “Una Pentola” version for ease of preparation. I’ve also added some interesting new additions for an explosion of flavors that even the most discriminating meat eaters will love.

angiespantry

Ingredients

8 ounces of dry spaghetti

2 tablespoons extra-virgin olive oil

4 garlic cloves, finely chopped

2 cups fresh broccoli florets

1 teaspoon freshly grated lemon peel (optional)

1/2 teaspoon dried oregano, basil or a mixture

1/4 teaspoon fresh ground nutmeg

1/4 tsp red pepper flakes

4 cups chicken broth

1 cup white wine or water

2-3 large eggs

1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

coffebeansandcurryleaves

Directions

Heat olive oil in a deep skillet over medium flame. Toss in garlic, lemon peel and pepper flakes, saute for less than 1 minute to soften. For more intense flavor, remove from heat and allow flavors to mingle as the ingredients slightly cool, about 10-15 minutes.

Add chicken broth, water and 1 teaspoon of salt to the mixture. Bring to a full boil and add uncooked pasta. Turn heat to low and simmer according to package directions, stirring occasionally. Simmer a few more minutes and add a little more water if you prefer your pasta less al dente. Toss in broccoli the last 5-7 minutes of cooking, As the liquid reduces in the skillet, a small amount of sauce will form.

Beat eggs, ground nutmeg, oregano and Parmesan together in a mixing bowl, stir well to prevent lumps. Remove pan from heat and pour egg/cheese mixture into pasta, tossing quickly until eggs thicken, but do not scramble. The heat of the pasta will cook the eggs while you stir. Thin out sauce with a bit of hot water or chicken broth until it reaches desired consistency. Alter seasoning with salt and fresh ground pepper to taste. Transfer to a large serving bowl or divide among 2 to 4 dishes. Serve topped with grated Parmesan cheese and chopped parsley, if desired. Bellissima!

ingredients photo source: angiespantry broccoli photo source: coffeebeansandcurryleaves


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