No cream, no sauce, simple wholesome, scrumptious dinner of healthy nutritious broccoli and al dente ziti, mildly spiced with oregano and flavored with loads of fresh chopped basil! Oh! so yumm!
Basil is my most favorite herb. I love the smell, the taste, the leaf.. ‘the’ everything about this highly aromatic herb. Inclusion of the Indian tulsi transforms my mundane dinner to something totally exotic. Basil goes bad pretty easily when exposed to refrigerated conditions as well as summer heat. So, I intend to grow it at home, but am a little weary of trying it out. I have absolutely zero clue about gardening and growing produce, and would hate it if any living thing died/wilted or withered away under my watch. So still treading this road with caution.
Italian food is comfort food for many. The creaminess of the alfredo. The tart-spice of the arrabiatta. The highly piquant pesto or the amazingly sublime tomato cream. Choice of sauce is not hard to find. But when you whim for something light and natural, with fresh flavors from herbs and vegetables, this pasta is right out there for you.
Earthy broccoli and perfectly boiled pasta, sauteed in light garlic olive oil, enveloped in aromatic herbs and spices, sprinkled with just a wee bit of parmesan. Oh! you could not ask for any sauce to coat your meat.
- 1 cup pasta, any kind, boiled al dente
- 1/2 – 3/4 cup broccoli florets, washed
- 3-4 garlic cloves, minced
- 2-3 tbsp basil leaves, chopped
- 1 tsp oregano
- salt and pepper to taste
- 1 tsp chili flakes or 2 minced fresh green chilies
- 1 tsp olive oil
- 1 tbsp parmesan cheese – optional
Heat oil in a skillet. Throw in the minced garlic. Saute for just about a minute. Time to put in the broccoli florets. Saute on high till almost done. Toss the pasta in, along with chili flakes, oregano, salt and pepper. Toss. Blend in the chopped basil and parmesan. Give it one final toss. Serve hot with toasted bread and something cold to sip on.
Divine, isn’t it?