- 1 package of brown rice pasta – whichever type you prefer (spaghetti, penne, etc.)
- 1-2 heads of fresh broccoli (I prefer to bulk up the dish with broccoli and tend to add more rather than less)
- 4 gloves of garlic – sliced or crushed (for super garlicky taste, add more cloves!)
- olive oil to taste
- 1/2 cup of water
- Himalayan sea salt and black pepper to taste
Season the water that you prepare to cook the pasta in by adding some olive oil, Himalayan sea salt and pepper. Cook the pasta to your liking.
It is difficult to over cook brown rice pasta, but it does take longer than regular pasta to cook. Be sure to mix it often while it is cooking so that it doesn’t stick together. Follow the package instruction for cooking times.
While the pasta is cooking, prepare and cook the broccoli. Cut the heads off of the broccoli stalks where the branch starts to form. Use the stalks for fresh vegetable juice, or discard. Rinse the florets well.
Prepare the garlic and cook lightly in the olive oil (a wok works well for this recipe).
Add the broccoli and 1/2 cup of water to create a little bit of steam.
Cover the wok and let the broccoli cook for about 7 minutes, stirring occasionally.
The broccoli should still be a bit firm and crunchy when it is done.
Don’t let it cook to much. You want to retain as many of the nutrients as possible.
When you have drained the pasta, move it to a big bowl so that you can mix the broccoli into the pasta.
Pour the cooked broccoli and garlic over the pasta. Mix together well. Add a little more olive oil to taste and salt and pepper to taste as well.
Serve with a big green salad.
This dish should serve about 4 people.