Garlic and brocolli pasta

In the middle of one of my twice annual detoxes, I was in the mood for a simple pasta dish. I’ve found some really good organic brown rice pastas and also buckwheat pastas, which are detox-friendly, as well as having the added bonus of being gluten-free.

This dish is so quick and simple – perfect weekday dinner or double the quantity and you can have the leftovers as a pasta salad for lunch the next day.

Ingredients for one serving – adjust accordingly for more

  1. 3/4 cup dry spiral organic brown rice pasta
  2. 1/2 cup broccoli florets – no stems
  3. 2-3 cloves garlic, thinly sliced (I love garlic so feel free to use less)
  4. good squeeze of lemon
  5. salt and pepper

Method

  1. Cook pasta according to packet directions in salted water
  2. When pasta is almost cooked, add the broccoli for a 30 seconds and drain – save about half a cup of the pasta water
  3. Sautée the garlic in a hot pan with some oil till soft
  4. Add the drained pasta and broccoli and toss in the garlic and oil – add a few spoons of the pasta water to help loosen the pasta up. The starchy water will help to give the pasta a nice silky texture
  5. Squeeze the lemon juice, and add salt and pepper to taste
  6. Serve hot for dinner
  7. If you want to keep the leftovers for lunch the next day, add a drizzle of good extra virgin olive oil and pop into the fridge for a yummy pasta salad
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About Carolyn Chan

A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

10 responses to “Garlic and brocolli pasta

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