Broccoli Garlic Angel Hair Pasta
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
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Instructions
- 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.
Source
Original recipe: View Original
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