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Broccoli Aioli

December 6, 2007
One of my favorite meals that my parents make is aioli and when I lived at home, it was always a treat when that was on the menu because it’s God-awfully fattening…butter, olive oil, spaghetti, Parmesan cheese, a ton of salt, and it was usually served with either pork chops or sausages…delish but completely artery-clogging at the same time. Unfortunately, it isn’t one of the dishes that I’ve been able to perfect since trying my own hand at it. My mom keeps telling me that it needs to be heavily salted but some part of me is truly frightened to heavily salt anything for fear of cankles (fat ankles that look like an extension of the calf) and sausage fingers the next morning. So I’ve never made it since I’ve been with Kyle, although he has made it on a couple of occasions. It’s one of those meals where you have all of the ingredients in the house already and it has come in very handy on the nights where we’ve stared at each with blank faces, shrugging our shoulders figuring out what to make for dinner because nothing sounds “good.”

This exact situation happened last week, during my ‘I don’t feel like cooking because I’m still worn out from cooking Thanksgiving last week’ week. So Kyle opened up the fridge, pulled a few things out and whipped up a great meal. What can I say? I have a husband who loves food and enjoys cooking! I guess it helps that he worked in an Italian restaurant/pizza shop for a few years ‘way back when.’

Anyway, this aioli turned out great, and again, it needed salt. The broccoli was a really nice addition and didn’t make it feel as fattening as it actually is…and I suppose the whole wheat spaghetti we used helped with that feeling too. It’s a quick and simple meal and you really won’t be let down – give it a try!!


Broccoli Aioli

  • 8 oz whole wheat spaghetti
  • 2 cups broccoli florets
  • 1/4 cup butter
  • 1/2 cup extra virgin olive oil
  • 4-5 cloves garlic, minced
  • lots of salt
  • freshly ground black pepper
  • grated Parmesan cheese
  1. Cook pasta according to package directions. During the last 3-4 minutes of cooking, toss in broccoli and cook until pasta is finished. Drain.
  2. Meanwhile, in a large frying pan, heat oil and butter over medium heat. Add salt, pepper, and garlic. Cook for 2-3 minutes and then turn heat to low to keep warm while broccoli and spaghetti finish cooking.
  3. After spaghetti and broccoli are well-drained, add to frying pan and toss to coat. Taste and add more salt if necessary. Top with grated Parmesan cheese and serve with crusty bread.

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 2
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