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  Elise’s Linguine with Broccoli and Garlic



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1 large head broccoli, cut into bite-size pieces
1/4 cup olive oil
4 cloves garlic, finely chopped
1 cup parsley, chopped
1 pound linguine, cooked al dente and drained
1 cup parmesan or romano cheese, grated

Heat large skillet, add olive oil and garlic, stirring one minute over medium heat, then add
broccoli and stir until bright green and tender.  Stir in parsley and turn off heat. Pour hot,
cooked linguine over the mixture and let sit for 3-5 minutes before mixing together. Add a
little extra oil—about 1 Tablespoon, and toss pasta and broccoli mixture until combined.
Serve topped with grated cheese and optional ground black pepper or red pepper flakes.
Note—The original recipe called for blanching the broccoli, a step that makes the broccoli
green and tender, but may destroy some vitamins.  If you chose to blanch, drop cut broccoli
pieces in boiling water for one minute. Remove from boiling water and immediately
either rinse broccoli with ice cold water or drop into ice water, to stop the cooking process.
Pat dry and use in recipe—it will take just a minute to cook.