Authentic home cooking from Spain, with US measurements. 
Macaroni with Broccoli, Zucchini, and Cream 🥦🥒 + 🧀🥛
I had a blast making this recipe! The goal was to create a healthy and light pasta dish... well, it turned out green, healthy, and delicious, but the cheddar inspired me to make a complete 360º change! We were all cooking in the office kitchen—Dani and I shared this recipe, while Elena and Miguel made another 'healthy pasta', but they were tempted by ours too, and Irene was watching and laughing at how the recipe 'mutated'. In the end, it was really tasty!
Macaroni with Broccoli, Zucchini, and Cream 🥦🥒 + 🧀🥛
I had a blast making this recipe! The goal was to create a healthy and light pasta dish... well, it turned out green, healthy, and delicious, but the cheddar inspired me to make a complete 360º change! We were all cooking in the office kitchen—Dani and I shared this recipe, while Elena and Miguel made another 'healthy pasta', but they were tempted by ours too, and Irene was watching and laughing at how the recipe 'mutated'. In the end, it was really tasty!
Open in Cookpad AppSteps
- 1
Bring water to a boil with a little salt. Add the pasta and follow the manufacturer's cooking time instructions.
- 2
Meanwhile, chop the onion and add it to a pan with oil, brown sugar, salt, and saffron strands. Stir occasionally, and when it starts to turn golden, add 1/2 cup of water to soften the onion.
- 3
Cut the broccoli and zucchini, wash them well. Add them to the pan for 10 minutes, stirring to cook evenly. Add the spicy touch and salt. Keep stirring.
- 4
Add the crumbled cheese and cream, and stir for 5 more minutes to reduce the cream a bit.
- 5
Add the drained pasta to the pan. Stir for 1 minute and serve. Enjoy!
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