Broccoli Pasta
This quick and easy Broccoli Pasta is made with a handful of simple ingredients and the perfect meal or side dish.
Servings: 4 people
Ingredients
- 8 oz rigatoni uncooked
- 3 cups broccoli florets
- 4 garlic cloves finely chopped
- 1 cup chicken stock
- 1 pinch red pepper flakes
- ¼ cup Parmigiano-Reggiano freshly grated
- ½ cup pasta water
- 2 tbs olive oil
Instructions
- Cook the rigatoni per the instructions on the package, reserving ½ cup of the pasta water before draining. Set aside.
- Add the olive oil, garlic and red pepper flakes to a high sided skillet and allow to warm up together over medium-high heat.
- Add the broccoli and stir to get the garlic oil all over the florets, then add the chicken stock and bring to a boil. Partially cover and let simmer for ~8 minutes or until the broccoli is tender.
- Use a wooden spoon to smoosh and break up the broccoli a bit, then add the pasta, Parmigiano-Regianno, and pasta water to the skillet. Stir to combine, then bring up a boil and let cook for 1 minute.