Broccoli Garlic Angel Hair Pasta

Angel hair pasta, broccoli, and garlic are tossed in a buttery sauce and garnished with nutty Parmigiana-Reggiano and zesty red pepper flakes.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 599 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.

Step 5

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.