Tuesday, May 17, 2005

Spicy Pasta with Broccoli

Spicy Pasta with Broccoli (Adapted from Everyday Food)

12 ounces dry short pasta like orecchiette
2 tablespoons olive oil
3 garlic cloves, halved lengthwise and thinly sliced
1/4 to 1/2 teaspoon crushed red pepper
1 head broccoli (roughly 1 pound), florets sliced into bite-size pieces with the stalks peeled and thinly sliced
1/3 cup water
salt and fresh ground black pepper
2 ounces (about 1/2 cup) fresh grated Parmesan, divided

In a large pot of boiling salted water, add pasta and cook according to package directions. Reserve 1/2 cup of the cooking liquid, then drain and place back into the pot off heat.

Meanwhile, in a large skillet, heat oil over medium. Stir in garlic and crushed red pepper - cook until fragrant, about 1 minute. Add broccoli and 1/3 cup water - season with salt and pepper. Cover skillet and cook until broccoli just begins to soften, about 5 to 8 minutes. Uncover and continue to cook until the excess water has evaporated and the broccoli is crisp-tender, about 1 to 2 additional minutes.

Scoop broccoli mixture into the pot with the pasta and add 1 ounce (about 1/4 cup) Parmesan and enough of the reserved pasta water to create a thin sauce. Serve with the remaining Parmesan scattered on top.

Makes about 4 servings.

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  1. This is nearly exactly what I do with my broccoli pasta, except yours looks much better!