Through unrelenting perseverance, my husband and I (really, my husband — I’m the softy) have managed to get our son interested in broccoli. Our trick? We simply insist. There was no option: if those “little trees” were on his plate, he had to try them, even if just one bite.
But a tasty way to combine carbs (most kids love ’em) and veggies is with a dish my family calls “green spaghetti.” The recipe is super simple, and the results are delicious. Even if you hate your vegetables.
• 1 lb. spaghetti noodles (or as much as you need for your family)
• 1 cup olive oil
• 4-5 garlic cloves, chopped
• One head of broccoli, separated and chopped roughly.
• ½ head of cabbage, chopped
• salt and pepper, to taste
• 1 can garbanzo beans, drained
• ½ cup parmesan cheese
• red pepper flakes, to taste (These are hot so they are optional)
Directions: Boil noodles per package directions. When finished, drain and set aside. Heat 2 tablespoons of olive oil over medium-low heat in a large pan. Let the garlic infuse the oil, but be careful not to burn. After a few minutes, add broccoli and cabbage and cook until wilted and a little soft. Add salt and pepper. Stir and taste a floret or piece of cabbage to test for seasonings. Add garbanzo beans and stir until heated through. Mix noodles and vegetable mixture in pot, pan or bowl, then add parmesan and red pepper flakes. Enjoy!
Note : The “green” comes from the vegetables, and we use all sorts in this recipe. One of my favorite combinations is and fennel and garbanzo beans (pictured). I add a little lemon before serving. Delish!