Pasta With Broccoli

By á-174942

Ingredients

• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 pound pasta shells
• 1/4 cup olive oil
• 5 cups broccoli florets
• 6 large garlic cloves minced
• 2 tablespoons freshly-grated Pecorino-Romano cheese
• Extra-virgin olive oil (optional)
• Dried red pepper flakes (optional)

Details

Servings 2

Preparation

Step 1

Bring large pot of salted water to boil and cook shells according to package directions until al dente, about 13 minutes.

Meanwhile, heat large heavy-bottomed skillet over medium heat. Add 1/4 cup oil. When heated, add broccoli and garlic and saute, stirring often, until broccoli is bright green and crisp-tender, about 6 to 8 minutes.

When broccoli has absorbed oil and is no longer pale green and raw, season with freshly ground pepper to taste. Halfway through cooking, pour 1/4 cup pasta water into skillet to steam broccoli.

Drain pasta and top with broccoli, grated cheese, a drizzle of extra-virgin olive oil and red pepper flakes, if desired.

This recipe yields 2 servings.

Each serving: 759 calories; 326 mg sodium; 5 mg cholesterol; 31 grams fat; 100 grams carbohydrates; 24 grams protein; 2.95 grams fiber.