Curry-Turmeric Broccoli Pasta

This is a really simple and quick recipe to make on a week day. It is also an easy way to use up your broccoli. For this recipe, I suggest that you add less spices than what I mention below, especially if you are not used to eating curry and turmeric. You should taste your sauce, and if it is too bland, then add more spices. 

Ingredients

1 broccoli

3 tablespoons olive oil

6 garlic cloves, quartered

6 green onions, chopped

1.5 teaspoons turmeric

2 teaspoons curry powder

1 large handful almonds, toasted and chopped

1/2 cup 15% cream

1/4 cup reserved cooking water from pasta

350g whole wheat spaghettini

Salt

Freshly grated parmesan cheese

Directions

1. Cut broccoli heads in to small bouquets. Peel and cube stem. In a small pot of boiling water, cook broccoli for about 1 minute. Drain water and reserve broccoli.

2. In a large skillet on medium-low heat, heat olive oil. Add garlic cloves and cook until tender, about 4 minutes. Be careful not to burn garlic! Add green onions and cook for another 3 minutes.

3. Add turmeric, curry powder, broccoli, salt, cream and reserved water. Let simmer until broccoli is tender, about 2 minutes.

4. Add pasta to mixture and coat well. Add more water if necessary. 

5. Grate some parmesan cheese and serve immediately. Enjoy!

Recipe taken from Pasta Et Cetera, by Josee Di Stasio, p. 116