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    You are in: Home / Australian / Broccoli and Garlic Breadcrumb Spaghetti Recipe
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    Broccoli and Garlic Breadcrumb Spaghetti

    Broccoli and Garlic Breadcrumb Spaghetti. Photo by loof

    1/7 Photos of Broccoli and Garlic Breadcrumb Spaghetti

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    bluemoon downunder's Note:

    This fast-to-make pasta dish is a good way to use up leftover stale bread and, at the same time, to include a healthy green vegetable in your diet! Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. Adjust the garlic to your liking and don't include the lemon juice if you don't care for citrus flavours! You could, of course, use another vegetable in place of the broccoli and you could add onion. If you're not keen on cumin, omit it and add a favourite herb. I've also posted my adaptations of some other recipes from 'Cooking on a Shoestring': Potato and Rosemary Pizza and Smashed Roast Potato and Thyme Gratin.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Remove and discard the crusts from the bread; process the bread until it is fine (actually if the bread is a commercially produced sandwich loaf, I've always found it's fine to include the crusts). Use your culinary discretion.
    2. 2
      Cook the pasta in a larg saucepan of boiling water until it is tender, and drain.
    3. 3
      Meanwhile boil, steam or microwave the broccoli until tender, and drain.
    4. 4
      Heat the oil, butter and lemon juice (if using) in a large (preferably non-stick) pan; add the cumin and make sure that it is mixed through the breadcrumbs; cook the breadcrumbs and garlic until they are browned and slightly crisp.
    5. 5
      Combine the pasta, broccoli and breadcrumbs in a large bowl.
    6. 6
      Serve sprinkled with the shaved parmesan.

    Ratings & Reviews:

    • on August 21, 2009

      45

      This was very good. Like another had said, it was like having your pasta and garlic bread in the same dish. I've crumbled my garlic bread into my pasta, but hadn't thought to do it this way before. A very simple sauce with a fresh taste. I did skip the cumin, but only because I was out at the time. I think it's a great idea that I want to try with brussels sprouts and bacon now. Made and Reviewed for 123 Hit Wonders. Thanks! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2009

      55

      Really great pasta dish! I left out the optional lemon juice and used the cumin - it gave this dish a wonderful flavor. I cooked the broccoli by tossing it in with the pasta during the last few minutes of cooking. This is an easy, different and delicious dish - thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2009

      55

      Made for 123 Tag. If I could give this 5+ stars I would on the merit of simplicity,healthy ingredients and sumptuous flavour.I used fettucine pasta and replaced the cumin with fresh basil chiffonade. We LOVED it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Broccoli and Garlic Breadcrumb Spaghetti

    Serving Size: 1 (341 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1058.8
     
    Calories from Fat 329
    31%
    Total Fat 36.6 g
    56%
    Saturated Fat 12.0 g
    60%
    Cholesterol 37.7 mg
    12%
    Sodium 806.3 mg
    33%
    Total Carbohydrate 150.4 g
    50%
    Dietary Fiber 8.3 g
    33%
    Sugars 7.1 g
    28%
    Protein 31.4 g
    62%

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