Tuesday, November 6, 2012

Linguine in Broccoli Cream Sauce

Sometimes it’s not easy to get a serving of vegetables into a vegetable hating family, particularly if children are involved.  This dish is rather simple to prepare and makes eating vegetables painless and tasty.  It’s very forgiving, so you can alter the seasonings to suit your tastes, or add some of your own.  Eliminating the nutmeg and tossing fresh basil leaves into the processor when making the purée gives it a very fresh summery taste.  For fall and winter, nutmeg gives it an earthier one.  Experiment, have fun, and eat your veggies!

Linguine in Broccoli Cream Sauce

1 lb. fresh broccoli
1 teaspoon Melissa’s minced garlic (more or less to taste)
1/2 cup butter
1/4 teaspoon hot sauce
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon freshly grated nutmeg (more or less to taste)
1/2 cup heavy cream
1 cup grated parmesan cheese
1/2 package linguine

Cook broccoli in boiling salted water until tender.  Remove broccoli to cool in ice water, reserving cooking water.  Replace cooking water on heat and let it return to a boil. Cook pasta until tender; drain.  Meanwhile, in food processor with steel blade, combine broccoli, garlic, butter, hot sauce, salt, pepper and nutmeg.  Pulse to purée.  (This mixture can be made ahead if need be.)

In a saucepan, heat the heavy cream over medium heat just until simmering and stir in the broccoli sauce.  Add ½ cup Parmesan and bring back to a simmer.  In a warmed serving dish, toss the warm pasta with the remaining ½ cup of Parmesan, and pour on the cream sauce, tossing well.  Garnish with broccoli flowerets and gratings of Parmesan and serve immediately.

Serves 8 as a side dish.

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