• Cooking Time: 15-20 minutes
  • Servings:
  • Preparation Time: 5 minutes


I went to a farmers market one day and came home with some really nice fresh broccoli, chives and basil. I wanted some kind of pasta dish, so I made this. I made it with 2% milk and it came out fine, but cream would have been better. Surprising, isn't it? But the milk keeps it healthy, so there is that. It's a good recipe for using up leftovers too, just toss in whatever you have on hand. Roasted potato chunks would be good, so would asparagus or peppers.


  • 1/2 cup of onion, diced
  • small head of broccoli
  • 2-3 cloves of garlic, minced or pressed
  • 15 or so chives, chopped
  • 15 or so leaves of fresh basil, chopped
  • 1/4-1/2 cup milk or cream
  • 1/2 cup chicken broth or white wine
  • 1/4-1/2 tsp oregano
  • salt and pepper
  • 1/2 pound pasta


  • Cook pasta till almost done and drain it.
  • Saute onions till golden brown.
  • Add the broccoli and cook it about half way.
  • Add the oregano and garlic and cook till fragrant.
  • Remove the broccoli and deglaze the pan with broth.
  • Lower the heat and add milk or cream. If it's too thin add tbl of butter or cornstarch/water mix or a flour roux.
  • Reduce briefly, then add the broccoli back in.
  • Add salt and pepper to taste.
  • Add basil, chives and pasta.
  • Mix together and let simmer for a couple minutes, stirring occasionally.
  • Serve hot or chilled.

Categories: Dairy  Pasta  Vegetable 
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