Ingredients:
1 bag of frozen Broccoli florets, 13 to 14 ounces per bag (use fresh if available)
one 8-ounce pack of number 3 or 4 spaghetti (break in half or three pieces)
¼ cup of olive oil
1 stick of butter
1 large onion (sliced in strips)
1 large bell pepper (sliced in strips)
1 tablespoon of Lemoine’s “Season Em Up” or your favorite Cajun/Creole seasoning
1 teaspoon of salt
1 heaping tablespoon of parsley flakes
Prep:
Break the pasta, slice the onion, bell pepper and broccoli, (if you are using fresh broccoli).
Reserve each ingredient in separate containers.
Directions:
1. Boil the spaghetti according to packet instructions, and once the pasta is in the boiling water, allow the pasta to boil for 5 minutes, then add the broccoli florets.
2. Allow the pasta and broccoli to boil until the pasta is tender, then, pour into a colander. After the water is drained, pour the pasta and broccoli into the pot you used to boil them in.
3. Meanwhile, pour the olive oil into a skillet, then add the butter and turn heat to medium.
4. Once the butter is melted, add the onions and bell peppers and cook down until the onions clears and soften, just a couple minutes.
5. Now pour the skillet ingredients into the pasta pot. Add the Cajun/Creole seasoning, salt and parsley flakes and mix well.
Time to eat!
