GUISEPPE'S REAL ITALIAN PASTA WITH PORK AND BROCCOLI
I learned to cook this dish from a visiting Italian artist and it is just wonderful. He used about triple the amount of olive oil I can bring myself to pour in, but either way is delightful. All of the amounts here are estimates - just use what looks right or suits your crowd.
Provided by lindseyv
Categories European
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Turn on some music and pour yourself a glass of wine.
- In a large saucepan, heat one tablespoon olive oil and cook the pork.
- Finely chop up the stem of the broccoli and add to the pork, turn heat down to medium-low.
- Cook the pasta in another pot.
- Chop the broccoli florets into bite-size pieces.
- When the pasta is about done (or earlier if you like more tender veggies), add the florets. You could also steam the florets above the pasta on a rack set over the pot.
- Drain the pasta/broccoli when both are done. Add to the pork saucepan.
- Liberally add olive oil and heat until everything is hot and well combined.
- Grate Parmesan on top.
- Enjoy!
Nutrition Facts : Calories 497.8, Fat 24.2, SaturatedFat 3.4, Sodium 70.4, Carbohydrate 59.8, Fiber 7.2, Sugar 4.5, Protein 13.8
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