Broccoli Basil Spaghetti, Amy

yum! I can't wait to try your recipe Kristen! On the menu this evening was broccoli basil spaghetti. This is the third time I have made this recipe and I still am in love with it! Chris enjoyed it too and I had to make him leave me some so I would have leftovers for lunch tomorrow. It would make a great farmer's market recipe in the summer.

whole wheat spaghetti
1 pound broccoli or broccolini separated into florets (I usually use broccoli because broccolini can be pricy)
fresh basil (about a 1/3-1/2 cup torn in pieces)
2 tbsp butter
1 can (14.5 oz) whole tomatoes
1 can (14.5 oz) stewed tomatoes
~that is my winter substitution since the tomatoes in the store now are not very tasty. in the
summer I think this would be amazing with fresh tomatoes, especially heirloom tomatoes!
grated parmigiano-reggiano or pecorino-romano cheese

Put about an inch or two of water (enough to cover broccoli) in a skillet and bring to a light boil. Put broccoli in and let it boil for about 2-3 minutes.

Put salted water onto boil for the spaghetti noodles.

After the broccoli has cooked for 2-3 minutes, drain the water and set broccoli aside. Melt 2 tbsp of butter in same pan. Once butter is melted add tomatoes and basil. You will need to mash the tomatoes a bit. Season with salt. Lower hear and simmer for about 5 minutes, add broccoli and let simmer for another 3-4 minutes. Final step, add pasta and cheese!

hint on the cheese- these cheeses can be pricey but if you buy it at whole foods they will give you just the amount you think you will need. It often comes in bigger chunks but just ask them to cut it down and they will. That way you only pay for what you need and it doesn't have quite the sticker shock! Enjoy!