Broccoli and Onions (over pasta)

February 25, 2008

Broccoli and Onions (over pasta)

Lorraine Glazar, Tucson CSA

½ CSA onion, either sliced thin or chopped in medium dice
1 bunch CSA broccoli, florets cut into smallish pieces (the size of a matchbox and twice as thick) and stalks cut into 1 inch pieces
Olive oil
Butter (optional)

Optional pasta:8 ounces short pasta, such as shells
Parmesan cheese (optional)If you wish to make this as a pasta dish, heat up 3-4 quarts of water. When it is boiling, add the pasta and cook as per requirements on package, but please don’t overcook. Drain and place in a heated bowl, reserving ¼ cup cooking water.

Heat olive oil over medium heat in a small to medium sized sauté or frying pan. Add the onions and closely watch the heat, turning down to low if burning seems imminent. Patiently carmelize the onions, tossing them in the pan. To finish, use a very small amount of butter (1/2 teaspoon) added to the oil for flavor. Add the broccoli and cover the frying pan. Keep the heat low and monitor the appearance of the dish-broccoli should stay bright green. If the vegetables appear to be undercooked, add a teaspoon of water and put the lid back on. .

When the onions appear carmelized and the broccoli is done, serve as is or toss with the drained pasta, adding some of the cooking water. Top with Parmesan if desired.

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