Spicy Pasta with Broccoli

 
By far one of the best vegan dishes I've made, this recipe comes together very quickly.

It also calls for the most garlic of any recipe I've ever seen.

You can add more or less red pepper flakes depending on how spicy you like things. If you don't like spicy food, you may want to add just a sprinkle of the red pepper flakes.

For this quick, easy dinner you will need:

1/2 lb of organic whole wheat pasta 

(like linguine, fettuccine or spaghetti)

2 tsp olive oil

1/4 cup thinly sliced garlic

3 colves of garlic, minced

1/2 tsp red pepper flakes

1 tsp dried thyme

1 cup vegetable broth

1/2 cup of dry white wine

1/2 tsp salt

4 cups broccoli florets, cut into bite sized pieces

2 tsp balsamic vinegar

(I actually leave this ingredient out sometimes and I think it's just as good both ways)

plenty of freshly ground black pepper for serving

Bring a large pot of salted water to a boil. 

While your water heats, prep your ingredients....it takes a while to slice all that garlic!

Once the water boils, add the pasta and cook according to package directions.

Preheat a large nonstick skillet over medium heat. Saute the garlic , red pepper flakes, and thyme in the oil for about a minute. Be careful not to burn it.

Stir in the vegetable broth, wine, and salt. Add the broccoli, turn up the heat to bring to a simmer, and cover the pan. Cook for 8 to 13 minutes, depending on how soft or firm you like your broccoli. Stir occasionally. 

When your pasta is done cooking, drain and add to the broccoli mixture. Stir with a pasta spoon until thoroughly mixed, about 3 minutes.

I serve it with a healthy dose of freshly ground black pepper. When you portion it out, be sure to get all of the garlic out of the skillet because it likes to get left behind.

Happy eating!

Recipe adapted from Appetite for Reduction