- 4-5 cups of broccoli leaves cut Julienne style
- 2-3 teaspoon crushed Garlic
- 2 tablespoon Butter
- ¼-1/2 cup of Olive Oil
- 1 teaspoon Red pepper flakes
- 12 oz Gluten Free or Regular Spaghetti
- Salt / Pepper
1. Boil the water and add salt for the spaghetti. Follow the instructions on the box of pasta.
2. In a skillet, add olive oil, red pepper flakes, and crushed garlic and saute for a few minutes. Don't let the garlic burn. Pour about 75% of the cooked mixture into a heat-resistant measuring cup. Leave 25% of the mixture in the skillet.
3. To cut the broccoli leaves, cut out the stem like you would with Kale and the Julienne the leaves.
4. Add the broccoli leaves Julienne style, to the olive oil mixture on medium heat. Saute for about 5-7 minutes or until wilted. Turn off the flame and let it sit.
5. Then, add the cooked spaghetti to the skillet and toss the spaghetti while adding the reserved olive oil mixture. Coat the spaghetti and then let it sit just for a few minutes. Add Parmigiana or Romano cheese. Enjoy!