Broccoli Spaghetti Soup Pasta
Serves 4
Directions
- 1Chop broccoli into florets and remove stem. In a large pot, fill halfway with water to a boil and prepare 2 ice baths.
- 2Boil broccoli for 4 to 5 minutes until fork tender, then transfer to the ice bath.
- 3Add spinach to the boiling water, blanch for 30 seconds, then remove and place into the other ice bath.
- 4Drain water from the pot, heat olive oil over medium heat, and sauté shallots and garlic.
- 5Add the za’atar and sauté until fragrant.
- 6Add broccoli and spinach to the pot and toss to combine.
- 7Combine the broccoli and spinach mixture with silken tofu, preserved lemon, lemon juice, lemon zest, and red pepper flakes in a blender until smooth.
- 8Boil pasta in salted water until just under al-dente, drain, and reserve 1 cup of pasta water.
- 9Add about 3/4 cup of the sauce to the cooked pasta with about 1/3 cup of reserved pasta liquid and stir until combined.
- 10Taste and adjust seasoning, adding more salt or lemon juice/zest if desired.
- 11Plate and garnish with parm, lemon zest, and fresh chopped parsley.
Ingredients
- 1 head broccoli
- 12 oz spinach
- 2 tbsp olive oil
- 4 clove garlic, minced
- 1 whole shallot, minced
- 1 1/2 tbsp za’atar
- 8 oz silken tofu
- 1/2 whole preserved lemon, minced (optional)
- lemon, zest and juice of
- 1 tsp red pepper flakes
- 1/4 cup parmigiano reggiano
- fresh parsley, chopped (optional)
- parm (optional)
- lemon zest (optional)
- a pinch sumac (optional)
- 8 to 12 oz pasta