Ingredients Jump to Instructions ↓

  1. 1 tablespoon garlic oil

  2. 1/2 teaspoon salt

  3. 8 ounces spaghetti

  4. 1 cup sliced carrots

  5. 1 1/2 cups broccoli florets

  6. 1/3 cup garlic oil Finely shredded Parmesan cheese Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. : In a large kettle or Dutch oven bring 4 quarts water to boil. Add the 1 teaspoon garlic oil and salt. Add the spaghetti. Then cook according to package directions. Meanwhile, in a small saucepan, cook the carrots, covered in a small amount of boiling water, for 5 minutes. Add broccoli florets and cook for 3 minutes more. Drain. In another saucepan heat the 1/3 cup garlic oil over low heat. Add the cooked vegetables to the oil, stirring to coat well and heat through. To serve, drain the spaghetti. Return spaghetti to kettle. Pour the vegetable mixture over pasta and toss. Transfer to individual plates. Sprinkle cheese and pepper over each serving.


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