Updated: Jun 11
This is a quick and easy, inexpensive meal. Perfect for a weeknight or a quick weekend lunch. Gluten free breadcrumb pasta is full of flavor and the roasted breadcrumbs add a delightful crunch.
An easy meal to make with not too much clean up.
Heat a dry frying pan on medium and add breadcrumbs when hot. Cook, stirring, until breadcrumbs are browned. Remove from pan and place into a bowl. Set aside.
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Boil broccoli or cook in microwave until desired tenderness. Drain and set aside.
Coat the bottom of the frying pan with olive oil and heat on medium. Dice onion and add to hot oil. Stir often and cook until it starts to soften. Mince garlic and add to pan. Cook until aromatic but don't let it brown, it will get bitter.
Add broccoli to pan with onions and garlic. Add butter. Stir and remove from heat for now.
Cook pasta about 1 minute less than package directions. It will cook more in the frying pan. Do not drain. Scoop out pasta and add to frying pan with vegetables.
Add breadcrumbs. Place pan back on heat and stir everything together. If dish is too dry, add some pasta water a little at a time.
Serve and top with parmesan cheese if desired.
1/2 yellow onion, diced
2 cloves garlic, minced
1 - 2 cups frozen broccoli - or any veggie or veggies of your choice
olive oil - enough to coat pan and more later if necessary
2 tablespoons butter
1/2 cup gluten free breadcrumbs
1 package gluten free Tinkyada spaghetti
1/2 - 1 cup of pasta water - don't drain water
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