This week's Cooking at Home features a simple meal with fusilli pasta and broccoli topped with garlic toasted whole grain breadcrumbs and grated parmesan cheese.
3 large cloves of garlic
handful of parmesan or Romano cheese
6-8 inch long section of whole grain or regular baguette
3-4 tablespoons olive oil
1 pound box of fusilli
5-6 cups broccoli florets
1 1/2-2 cups chicken broth
pinch of red pepper flakes
Peel and finely mince 3 large cloves of garlic and also grate a good handful of parmesan or Romano cheese and then slice about a 6 to 8 inch long section of whole grain, or regular, baguette into 1/4-inch thick slices and then cut those slices into 1/4-inch cubes.
Next, add 3 to 4 tablespoons of olive oil to a heavy bottomed large pot, that's deep enough to eventually hold the broccoli florets, and add the bread and stir that around and toast it, adding more olive oil if you need to.
Once the bread has a crunchy, crouton like consistency, add half of the minced garlic, stir that in and cook it along for a minute.
Then transfer the breadcrumbs to a large clean plate and toss them with a little grated cheese.
At this point, once the pasta water comes to a boil, add the one pound box of fusilli and stir that around to keep it from sticking together.
After the pasta has been cooking for 5 to 6 minutes, add the 5 to 6 cups of broccoli florets to the deep pot, add the rest of the minced garlic, add 1 1/2 to 2 cups of chicken broth, put a lid on top and turn the heat to high.
Stay with the broccoli and, as soon as it's tender crisp, take the lid off and turn the heat off.
Drain the pasta and divide it into bowls with some of the broccoli and broth, add a pinch of red pepper flakes and finish with some of the toasted breadcrumbs and a little more grated cheese.