Broccoli and Noodles

Some of my favorite recipes come from my well-loved binder called Recipes from Home—a collection my mom thoughtfully created and gifted to each of her six daughters. It wasn't just filled with recipes; it was filled with family traditions, practical wisdom, and the kind of meals that brought everyone to the table.

This side dish is one of those simple, dependable recipes that prove delicious doesn't have to be complicated. It's incredibly versatile and pairs beautifully with just about any protein. At our house, I serve it with tofu fish sticks for myself, while my husband usually enjoys it alongside baked salmon or a grilled chicken breast. The only debate is who gets the last serving! I love recipes like this because they remind me that home cooking isn't about perfection—it's about sharing good food with the people you love.

I hope this recipe finds a place at your table and becomes one you'll reach for whenever you need an easy, comforting side dish. From my family's kitchen to yours—enjoy!

Serves 4

Ingredients

2 pkgs. frozen broccoli spears

8 oz. fine eggless noodles or angel hair pasta

2 Tbsp. olive oil

6 cloves of garlic, finely chopped

Directions

1.     Cook broccoli as directed on package. Drain.

2.    Boil noodles to al dente. Drain and cool noodles separately.

3.    Brown garlic in oil making sure not to burn garlic, about 1 minute.

4.    Combine cooked noodles, broccoli, with the garlic and oil. Add salt and pepper to taste. Heat through for a few minutes more.

5.    Serve as a side dish.