Broccoli Garlic Angel Hair Pasta

Ingredients

• butter (0.25 cup)
• olive oil (2 tablespoons)
• garlic (6 cloves)
• red pepper flakes (1 teaspoon)
• salt (0 )
• broccoli (1.5 pounds)
• chicken stock (3 cups)
• angel hair pasta (1 package)
• Parmigiano-Reggiano cheese (0.5 cup)

Instructions

1. 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.
2. 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.
3. 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.
4. Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
5. 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 finishes cooking, about 2 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 599
• fat: 25 g
• sats: 10 g
• carbs: 77 g
• fibre: 9 g
• protein: 22 g
• salt: 1.053 g