BROCCOLI GARLIC ANGEL HAIR PASTA
If you've got to eat your broccoli, this is a great way to do it. A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic.
Provided by Chef John
Categories Side Dish
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 598.9 calories, Carbohydrate 76.5 g, Cholesterol 38.3 mg, Fat 25.3 g, Fiber 8.8 g, Protein 21.6 g, SaturatedFat 10.2 g, Sodium 1053.1 mg, Sugar 5.5 g
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