Because of their profound nutritional makeup and impact on health promotion, I am dedicated to cooking with Cruciferous Vegetables and sharing tried and tested recipes that are palatable for even fussy eaters.
Steamed long stem Broccoli with flowers and pasta
INGREDIENTS (serves 4)
500g Store-bought Ravioli pasta of your choice - my husbands favourite culinary short cut
2 cups Long stem Broccoli with flowers - or any broccoli that you can find
2 large Spring onions - finely sliced
1 small red pepper - finely chopped
4 TBS extra virgin olive oil (2 for sauteeing onions and pepper, 2 to drizzle over at the end)
1 garlic clove
Juice from half a lemon
Salt & Pepper to taste
First prep all the vegetables. Then get the Ravioli pasta cooking adding the garlic clove to the cooking water (My Italian friends gave me this tip). Sautee the spring onions and red pepper lightly in oil olive. Just before the ravioli is ready, add the long stem Broccoli pieces so it can cook on the pasta steam for a few minutes or until its green colour 'pops' out at you (don't overcook). Drain the pasta and broccoli and add it to the pan containing the other vegetables. Toss gently together with the rest of the olive oil and lemon juice, and season with salt and pepper.
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