Lady Magnon recently made this for me when, sadly, I really wasn't feeling too well, and had lost both my appetite and sense of taste. So, now, a week or so later, I decided to re-make it for her instead.
It's such a simple recipe, but for pasta/garlic/broccoli lovers, it's a MUST.
Ingredients: Pasta (Fusilli or Spag), half a head of Broccoli in florets, 3 fat cloves of garlic (crushed), about two/three rashers of bacon thinly sliced and fried in plenty of olive oil, grated cheese (cheddar).
Method: Cook pasta as usual, but adding the Broccoli florets half way through cooking time. When cooked, drain the pasta and add the fried bacon bits, the crushed garlic, and the grated cheese. Toss well and add some of the pasta water if too dry. Serve with added Parmesan (if desired).
I have now also made it with Spaghetti (above), and it is equally good. Sadly I can't find a make of Spaghetti that I like as much as the lovely Panzani No 12 that I buy in France, so next September I will return with a very good supply, and this recipe will then always be made with my favourite Spag, and will be even better!
N.B. Don't breathe too close to strangers for a while after eating!!!
And how are the taste buds?
ReplyDeleteThey're OK now, but not perfect.
DeleteI love to have simple meals like this sometimes, though mine would be a vegan version. Hope you are recovered! I always eat a certain brand of wholewheat spaghetti and nothing else tastes quite the same so I know what you mean!
ReplyDeleteMy wife's version was without the bacon; I added it just for a bit of extra Oooomph.
DeleteSimilar to our lunch with spinach instead of brocolli.
ReplyDeleteSounds just as delicious.
DeleteI know that the healthy trend is a return to good ol' home cooking, but sometimes I can never resist Sainsbury's Cooked pasta with tuna and sweetcorn and red onion in a mayonnaise dressing.
ReplyDeleteEvery so often nothing but a ready-meal will do. But not too often.
DeleteYum, yum, yum!! I made this mainstay with anchovies and chilli flakes instead of bacon. Definitely in my top 5 favourite pasta dishes. I say "made" as carbs are off the agenda these days :)
ReplyDeleteThat sounds v good, I love anchovies. The permutations are endless.
DeleteDelicious!
ReplyDeleteIt really was, with both types of pasta.
DeleteSliced and roasted/fried courgette goes well with this simple dish.
ReplyDeleteI imagine that anything green would do the job. Difficult to go wrong.
DeleteOooh broccoli!
ReplyDeleteDid you know that chocolate is God's excuse for broccoli?
They lied when they said that 'Ambrosia' was a mushroom; it was chocolate.
DeleteSounds good, I'll give that a go. Your compost fryup has become a regular favourite too!
ReplyDeleteWe had a compost fry-up quite recently, it was superb.
DeleteThis sounds very tasty. And simple. Pity I'm not eating pasta at the moment.
ReplyDeletePasta is good for you; it's what athletes (Greek) survive on.
DeleteThis sounds wonderful, Cro. Thanks for sharing. I was just telling my husband that I'm so tired of always cooking and eating the same old thing! I'll have to try this.
ReplyDeleteIt's so good, so quick to make, and really delicious. I hope you like lots of garlic.
DeleteI do, but I'll admit my husband isn't crazy about the smell that goes along with garlic! He's gotten much more tolerant of it after all these years of eating my cooking, though. Maybe I'll just cut the amount in half.
DeleteI bet that this would be wonderful with any grilled vegetables, really. The first thing I thought of was brussel sprouts.
ReplyDeleteThinly sliced Sprouts would be great I'm sure. In fact any green veg could replace the Broccoli.
DeleteLooks delicious! I love a quick and easy recipe. It is good to hear you are feeling a little better.
ReplyDeleteAlmost back to normal now. Still a bit tired and listless, but otherwise OK.
DeleteCro, I love all those things in your recipe... only thing I might add is a little sprinkle of basil on the pasta for added flavor.
ReplyDeleteI hardly ever have fresh Basil in the kitchen at this time of year, otherwise I would do the same.
DeleteI'm out on a limb here - I can't stand pasta, and no matter who cooks it, to me it's always like chewing on rubber. Yes to the other ingredients, especially the garlic and cheese!
ReplyDeleteThat's a great shame because it's one of those foods that is always on hand when you're at a loss. To me it's similar to not liking Chicken..... I wouldn't know what to do!!!
DeleteNo, there's no pasta in my kitchen cupboards.
DeleteSounds divine.
ReplyDeleteIt's one of those dishes that once made, it stays in your armoury of quick and easy meals for ever.
DeleteHave made similar with roasted broccoli, garlic, walnuts and kalamata olives over pasta. Now my mouth is watering. It's getting close to supper time. Bonnie in Minneapolis
ReplyDeleteI would have to leave out the Walnuts. I love Walnuts (I grow lots), but prefer to eat them as they are. My late Swedish Mother-in-Law used to make a Spaghetti with Hazelnuts dish; it was horrible.
DeleteThat sounds very delicious. I'll write it down right away.
ReplyDeleteOf the two versions I prefer the Spaghetti one.
DeleteCompost fryup?
ReplyDeleteA mixture of vegs from the garden, cooked and fried in Olive oil with plenty of Cumin powder.
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