Currently I have sprouting broccoli coming out of my ears. I have turned it into an interesting soup and of course, we have it as a side dish with just about every meal we eat. However, this recipe makes a change for a light lunch…
Sprouting Broccoli with a red pepper sauce
600g purple sprouting broccoli
4 tbsp olive oil
2 cloves garlic, finely chopped
1 onion chopped
1 red pepper, chopped
Sea salt and freshly ground black pepper
Heat the oil in a small pan, add garlic and onions, and cook gently, for about five minutes. Add the tomatoes and the pepper – cook for another 5 minutes.
Bring a pan of well-salted water to a boil, add the pasta and begin to cook. Cut up the broccoli into bite size florets – don’t use any thick stems but include the leaves, and add to the pasta pot about five minutes before the end of its cooking time.
Drain the pasta and broccoli, then toss immediately with the sauce. Taste and add black pepper and salt to your liking.
Even my kids eat it so it must be good.