Servings:
4 servings
Ingredients
- 1 pound whole wheat spaghetti, cooked al dente according to package directions,
- 1/2 cup extra virgin olive oil
- 1 bunch broccoli, cleaned, stems removed, florets cut into medium size pieces
- 4 bunch garlic cloves, finely diced
- 3 bunch anchovy filets
- 1/2 cup freshly grated pecorino romano cheese
- 1/2 cup toasted pine nuts
Preparation
Baking Directions:
Blanch broccoli florets in large pot of lightly salted boiling water for about 3 minutes.
Drain and set aside.
In a large saute pan, heat 1/2 cup olive oil over medium heat.
Add garlic and anchovies.
Cook until garlic is lightly brown and the anchovies have dissolved.
Add the blanched broccoli to saute pan and cook until desired doneness, then add the cooked whole wheat pastas, 1/2 cup Pecorino Romano cheese and toss.
Use reserve pasta water as needed if it's dry.
Garnish with toasted pine nuts and serve.
