Try this delicious, kid-friendly vegetarian recipe for your meatless Monday! The garlic, pine nuts, and white wine pump up the flavor in this dish. And the parmesan cheese disguises the broccoli flavor for the kids.
6 tablespoons olive oil
6 garlic cloves
1 1/2 lb Broccoli, cut into florets and small stem pieces
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup of pine nuts
1 cup fresh herbs
juice of 1 lemon
1/2 cup of parmesan cheese
salt and pepper
From the Organic Authority Files
Cut broccoli from the stems and into small florets. Trim and shave off dry ends stems (if necessary) and slice thin.
Heat olive oil over medium high heat. Add garlic, broccoli, white wine, and chicken stock to pan and pinch of salt and pepper to taste. Simmer 30-45 minutes over medium high heat until fork-tender and broccoli is falling apart.
While broccoli is simmering, toast pine nuts in a dry pan over medium low heat
until fragrant, 1-2 minutes. Remove from heat and cool.
Once broccoli is done, combine it in the food processor with pine nuts, herbs, lemon juice, and parmesan cheese. Blend until slightly chunky.
Toss broccoli mix with cooked pasta, add olive oil (if necessary) to loosen it up a bit. Taste for seasoning.
Serve and enjoy!