Wash and cut broccoli and cauliflower. Steam them for 8 minutes.
Place EVOO, garlic, salt and red pepper in a skillet and sauté at medium heat until golden brown. Add the broccoli and cauliflower and sauté for 10 minutes stirring often.
Cook ½ lb of ancient grain pasta al dente, drain but save ½ cup of pasta water to add to the sauce. Pour the pasta into the skillet with the sautéed vegetables and turn the heat to medium, add the cheese and stir for few minutes. Serve hot.
Broccoli and Cauliflower Pasta Sauce (serves 2)
- 1 broccoli head
- ¼ cauliflower head
- 2 Tbsp EVOO
- 1 garlic clove, chopped
- salt to taste
- red pepper flakes (optional)
- 1 Tbsp of pecorino cheese