Time 45m Yield 4 Number Of Ingredients 10 Steps:
Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl. 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. Sprinkle in 1 teaspoon red pepper flakes and salt. 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. Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes. 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 pot. 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. Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a large skillet, combine broth, basil, pepper, garlic and broccoli. Bring to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender crisp. Add hot cooked pasta and lemon juice. Toss to coat. Serve with cheese.
Time 18m Yield 4 servings Number Of Ingredients 9 Steps:
In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan. Cook’s Note: Be sure the broccoli is completely dry before tossing it into the pan. Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed. Cook’s Note: Use pasta water if the pasta was made fresh. Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender., In a saucepan, saute garlic in oil until tender. Drain pasta; add to saucepan and toss to coat. Add the broccoli, Parmesan cheese, salt and pepper; toss to combine.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook pasta according to package directions. When pasta starts to boil, put broccoli in pot. Cook until desired consistency. In another pan, saute garlic in oil until tender. Drain pasta and brocolli and add to garlic. Toss to coat. Add parmesan cheese, salt and pepper and toss to combine.
Time 25m Yield 4 Number Of Ingredients 8 Steps:
Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper. Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain. Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Heat the water for your pasta while you prepare the broccoli. In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook’s Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it’s slightly brown. Don’t burn the garlic! Take the broccoli off the heat and set it aside. Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil. Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
Time 30m Yield 4 servings. Number Of Ingredients 10 Steps:
Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.
