Broccoli Garlic Angel Hair Pasta ✅

Ingredients

• 1 ½ pounds broccoli
• 2 tablespoons olive oil
• ¼ cup butter
• 6 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 3 cups chicken stock
• 1 pinch salt to taste
• 1 pound angel hair pasta
• ½ cup freshly shredded Parmigiano-Reggiano cheese, plus a little more for garnish
• 1 pinch red pepper flakes for garnish, or to taste

Steps

1. Chop the broccoli, and separate the chopped florets and stem pieces into two bowls.

2. Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned.

3. Sprinkle in 1 teaspoon red pepper flakes and salt.

4. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.

5. Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large bowl.

6. Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.

7. Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.

8. Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.