This is an all-time Italian favorite from my childhood.

It couldn’t be easier to make and it’s a true comfort food. I especially like to make it with al dente pasta shells – they are about the same size as the broccoli florets so everything is bite-sized and easy to eat.

Ingredients

  • 2 large heads of broccoli
  • 1 lb. box of large pasta shells (my preferred brand is Barilla)
  • 2 large cloves of garlic, minced
  • 4. T. olive oil
  • salt & pepper to taste
  • Vegan Parmesan cheese (optional)

 

Directions

  1. Bring 4-6 quarts of water to boil.  Add salt to water to taste and boil shells until firm to the bite. Drain the pasta and reserve 1 cup of the pasta water.
  2. Remove thick stems from broccoli and discard or save for stock.  Cut florets into bite-sized pieces.  Rinse thoroughly and pat dry.
  3. In a large bowl, drizzle olive oil on broccoli with 1/4 tsp salt. When fully coated, saute in large pot over medium heat for approximately two minutes until broccoli is bright green and crisp.
  4. Lower the heat on the broccoli mixture to low.  Add the garlic and pasta.  Continue to stir for 2-3 minutes until fully incorporated.   Add some of the reserved pasta water to prevent the mixture from getting dry. Add salt and pepper to taste.  Mix thoroughly.
  5. Ladle the mixture into four bowls.
  6. Sprinkle with vegan Parmesan cheese if desired.

    Serves 4.

Enjoy our Broccoli & Shells, let us know what you think