broccoli garlic angel hair pasta

Prawn

Broccoli Garlic Angel Hair Pasta

This pasta with broccoli and garlic makes a beautiful side dish or vegetarian main course. If you've got to eat your broccoli, this is a great way to do it! Garnish each serving with a dusting of Parmigiano-Reggiano and more red pepper flakes if desired.

Ingredients

¼ cup butter
2 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon red pepper flakes
salt to taste
1 ½ pounds broccoli, stem and florets chopped separately
3 cups chicken stock, or more as needed
1 (16 ounce) package angel hair pasta
½ cup freshly shredded parmigiano-reggiano cheese

Directions

Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.
Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.
While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.
Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.