Pasta with Broccoli and Garlic

By sandy_h

From The Washington Post

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)

Preparation

Step 1

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.