Broccoli Garlic Angel Hair Pasta

Name: Broccoli Garlic Angel Hair Pasta
Total time: 40
Yield: 4
Ingredients: 0.25 cup butter; 2 tablespoons olive oil; 6 cloves garlic, minced; 1 teaspoon red pepper flakes; salt to taste; 1.5 pounds broccoli, stem and florets chopped separately; 3 cups chicken stock, or more as needed; 1 (16 ounce) package angel hair pasta; 0.5 cup freshly shredded Parmigiano-Reggiano cheese

Recipe by John Mitzewich from allrecipes.com

Dinner,Side Dish 40 Mins.

Ingredients

4 servings

•

0.25 cup butter
•

2 tablespoons olive oil
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6 cloves garlic, minced
•

1 teaspoon red pepper flakes
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salt to taste

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1.5 pounds broccoli, stem and florets chopped separately
•

3 cups chicken stock, or more as needed
•

1 (16 ounce) package angel hair pasta
•

0.5 cup freshly shredded Parmigiano-Reggiano cheese

Instructions

Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.
Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.
While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.
Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.