We’ve done this before, but I wanted to add a couple of quick notes. I bought what could be the largest head of broccoli I’ve ever seen while at the regional market this weekend. I mean, look at this thing…
All said and done, it produced about a pound of florets that I mixed with Trader Joe’s Lemon and Pepper Pappardelle. I tweaked the original recipe slightly for tonight, but it stays close to what I made in my original post.
Pasta and Broccoli
Adapted from Serious Eats
- 1 pound pasta (rotini makes a nice contrast to the rounded broccoli florets…I picked up a box of Barilla Whole Grain)
- 1 large head broccoli, cut into florets
- 4 tablespoons olive oil
- 3 cloves garlic, chopped
- 1/2 teaspoon red chili flakes, optional
- 1/2 cup freshly grated Parmesan cheese, optional
- salt and pepper to taste
Boil six quarts of water, add some kosher salt, and let the pasta cook per instruction. Before draining, reserve about 1/2 cup of cooking liquid.
In a large skillet or saute pan set on medium heat, add your olive oil. When the oil begins to shimmer, add garlic and red chile flakes (optional) and cook until fragrant, about 1 minute. Add broccoli florets and give a good coating in the oil and garlic. Cook until completely tender, about 1-2 minutes.
Add pasta to the pan with the broccoli and toss well to coat. Add half the Parmesan and reserved pasta cooking water little by little until it creates a sauce that clings to the pasta. Season to taste with salt and pepper. Serve immediately with remaining Parmesan.