Pasta with Broccoli and Garlic

From The Washington Post
Pasta with Broccoli and Garlic
Pasta with Broccoli and Garlic

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces shell-shaped dried pasta (conchiglie pasta recommended)

  • 1/4

    cup extra virgin olive oil

  • 6

    medium cloves garlic, finely chopped (about 2 1/2 tablespoons)

  • 1/4

    teaspoon crushed red pepper flakes

  • Salt

  • 12

    ounces broccoli crowns (tough stems trimmed), florets cut into 1/2-inch pieces

  • Leaves from 1/4 bunch flat-leaf parsley, chopped (3 tablespoons)

  • Parmesan cheese (optional)

Directions

Cook and drain the pasta according to package directions. Meanwhile, heat the oil in a 10-inch skillet or saute pan over medium heat. Add the garlic, crushed red pepper flakes and salt to taste; reduce the heat to low. Cook the garlic for 13 to 15 minutes, adjusting the heat so the garlic softens without browning. Add the broccoli pieces and the white wine; increase the heat to medium-high. As soon as the wine starts to bubble, cover the skillet or pan. Steam the broccoli for 3 to 4 minutes, until it is bright green and just tender. Remove from the heat immediately. Toss together the garlic-broccoli mixture with the drained pasta and the parsley. Serve hot or at room temperature. Pass Parmesan cheese at the table, if desired.

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