Broccoli Garlic Angel Hair Pasta

Ingredients

• Servings: 4
• 1 1/2 pounds broccoli
• 2 tablespoons olive oil
• 1/4 cup butter
• 6 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 3 cups chicken stock
• salt to taste
• 1 pound angel hair pasta
• 1/2 cup freshly shredded parmigiano-reggiano cheese, plus a little more for garnish
• 1 pinch red pepper flakes for garnish, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. chop remaining stems into small pieces and transfer stems to a separate bowl.
• heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. sprinkle in 1 teaspoon red pepper flakes and salt. pour chicken stock into skillet and bring to a simmer. stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. add a little water or stock if mixture starts to dry out.
• stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• bring a large pot of salted water to a boil and stir in angel hair pasta. cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. drain and transfer to a large pot.
• pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup parmigiano-reggiano cheese. cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• serve in bowls and sprinkle each serving with a dusting of parmigiano-reggiano cheese and a pinch of red pepper flakes.