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Broccoli Pasta

1 Large head broccoli (about 1 1/4 to 1 1/2 pounds)
2 tbsp extra-virgin olive oil
Kosher Salt
1 to 2 tsp Red Pepper Flakes or to taste
1 Quart Low Sodium Chicken Stock
1/2 lb Whole-Wheat Capellini Pasta
1 Cup Freshly Grated Parmigiano-Reggiano Cheese
1. Heat oven to 405 Fahrenheit and position one of the racks in top third of oven.
2. Bring pot of water to a boil.
3. Cut broccoli, including the stems, into 2-inch pieces. Peel any thick stem pieces to remove the thick skin.
4. On rimmed baking sheet, arrange broccoli in single layer. Drizzle with oil then sprinkle with salt to taste and toss well.  Place on top oven rack and roast for 10 minutes, or until broccoli is crisp tender and slightly brown at the edges. Transfer the broccoli to a large skillet, add the pepper flakes and the chicken broth, then bring to a boil over medium high heat.
5. When water in large pot comes to boil, add a hefty pinch of salt and the pasta. Sir and cook 2 minutes, or until pasta is limp but not quite cooked through. Drain pasta and transfer it to the broccoli pan. Simmer for 2 minutes, or until the pasta is al dente. Stir in the Parmigiano-Reggiano and salt to taste. Ladle into shallow soup bowls and serve.