Pasta with broccoli and white wine sauce

Vegetarian

Impasta syndrome

Do you have impasta syndome? By that I mean, do you crave pasta, are having severe pasta withdrawl, finding it impastable to be any minute longer without? Let me help you with that. How about some delicious pasta with broccoli and a white wine sauce? Good news on that: any dry white wine is a good choice for that. Even the leftover wine that has been sitting in your fridge for like forever (I know the idea of leftover wine sounds crazy, but it has been known to happen to the best of us).

Pasta with broccoli and white wine sauce recipe

Servings: 4 * Preparation time: 15 min

Ingredients

  • Pasta of choice
  • Half a head of broccoli
  • 2 tablespoons of butter
  • 2 garlic cloves
  • 1 cup (8 ounces/240 ml) of white wine
  • 1/2 cup (1.5 ounces/50 grams) of grated parmesan
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon of paprika
  • Salt and pepper to taste

Preparation

Bring a pot of water to boil and cook the broccoli florets, after 3 to 5 minutes (depending on the size of your florets) add the pasta and cook 6-8 minutes (depending on the type of noodles) until done. While that is cooking, cut the garlic clove into tiny dices, bring a pan to medium heat, add the butter and garlic and let it simmer for a minute. Pour in the wine and then stir in the parmesan. Spice it with thyme and paprika and let it simmer on low heat until the pasta and broccoli are ready. When that’s the case, add them to the sauce and let it cook together for one more minute. Add salt and pepper to taste.

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