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Shells with Broccoli

(6 Votes)
SERVES
4
COOK TIME
20 Min

Close your eyes and let your taste buds set the scene, 'cause this recipe for Shells with Broccoli is going to transport you right to southern Italy. This vegetarian-friendly recipe is full of fresh tasting goodness!

What You'll Need:
  • 1/4 cup olive oil
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • Pinch of crushed red pepper (optional)
  • 1 pound shell pasta or similar shape
  • 1 head broccoli, cut into florets with 1-inch stems
  • 1/4 pound pepperoni, diced
  • 2 tablespoons grated Parmesan or Romano cheese
What To Do:
  1. In a small skillet over low heat, heat olive oil and butter until melted; stir in garlic, basil, oregano, salt, and crushed red pepper. Cook until garlic is soft, about 5 minutes, stirring occasionally. (Do not let the garlic brown.)
     
  2. Meanwhile, in a large pot of boiling salted water, cook pasta and broccoli 8 to 10 minutes, or until both are tender, stirring occasionally. Drain, reserving 1/2 cup of cooking water. Place pasta and broccoli in a large bowl.
     
  3. Toss with garlic mixture, reserved cooking water, and pepperoni. Sprinkle with cheese and serve.

 

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Absolutely delicious!!! Even my picky grandkids loved it!!!

chill in refrigerator until cold throughout. Add several tablespoons Italian Salad Dressing, toss to coat. serve cold. GREAT!!

This was very easy , I had all of the ingredients in the fridge, and cupboard, it might even be healthy for me . A new way for pasta salad, but served warm. This recipe is a keeper.

Saw this on TV today and made it tonight. Went exactly by the recipe and it's awsome!!! My 8 year old son even likes it.

I'm not a big broccoli fan, so I substituted canned, drained artichoke hearts, quartered. Delicious!

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