Spaghetti with Broccoli and Purple Garlic Couscous.

First of all, we peel the purple garlic cloves and chop them.

We continue with the green asparagus, chopping it into thin slices, but not too thin.

We also dice the seedless tomato into roughly the same size pieces and set it aside.

On a plate, finely chop only the outer part of the broccoli with a paring knife. Small balls of broccoli will fall out, like couscous. Set them aside.

We put a saucepan of water with a little salt on to boil. Once it's boiling, we add the pasta and stir it lightly so it doesn't stick together. Depending on the type of pasta, we'll cook it for 3 to 5 minutes.

When the pasta is ready, remove it and drain it in a colander, removing all the water.

In a sauté pan (or special pan for sautéing), add a splash of extra virgin olive oil and when it is warm, add the chopped garlic and green asparagus.

We sauté them and add the hot chopped tomato. We let it cook for a couple of minutes and then add the dried mushrooms and let them rehydrate for a few seconds in the mixture. We season it and pour in the well-drained pasta.

We stir-fry everything so that it absorbs the flavor of the mixture and remove it from the heat.

FINISHED DISH:

On a plate of your choice, arrange the pasta in a mound, gathering it in the center to give it volume and height, and ensuring it falls easily from the chopped vegetables. Finally, before serving, add the broccoli couscous and serve the dish hot.