Broccoli Pasta
Another of this recipe's charms is its flexibility. I can swap in vegetable broth for chicken broth, spaghetti for the angel hair pasta, and any other grated hard cheese for the Parmigiano-Reggiano. Sometimes I'll even lose the broccoli in favor of roasted cauliflower or Brussels sprouts.
Another of this recipe's charms is its flexibility. I can swap in vegetable broth for chicken broth, spaghetti for the angel hair pasta, and any other grated hard cheese for the Parmigiano-Reggiano. Sometimes I'll even lose the broccoli in favor of roasted cauliflower or Brussels sprouts.
- Carbohydrate 72.820318411951 g
- Cholesterol 31.9999999966186 mg
- Fat 19.9834545374279 g
- Fiber 10.2041949429707 g
- Protein 28.3109044664144 g
- Saturated Fat 6.15858098549601 g
- Serving Size 1 1 Serving (716g)
- Sodium 1082.00189577569 mg
- Sugar 62.6161234689803 g
- Trans Fat 1.55159354425235 g
- Calories 573 calories
Step-by-step
- Heat the oven to 450 degrees. Position one of the racks in the top third of the oven.
- Bring a large pot of water to a boil.
- Cut the broccoli, including the stems, into 2-inch pieces. Peel any thick stem pieces to remove the thick skin.
- On a rimmed baking sheet, arrange the broccoli in a single layer. Drizzle with the oil, then sprinkle with salt to taste and toss well. Place on the top oven rack and roast for 8 to 10 minutes, or until the broccoli is crisp tender and slightly brown at the edges. Transfer the broccoli to a large skillet, add the pepper flakes and the chicken broth, then bring to a boil over medium-high heat.
- When the water in the large pot comes to a boil, add a hefty pinch of salt and the pasta. Stir and cook for 2 minutes, or until the pasta is limp but not quite cooked through. Drain the pasta and transfer it to the broccoli pan. Simmer for 2 minutes, or until the pasta is al dente. Stir in the Parmigiano-Reggiano and salt to taste. Ladle into shallow soup bowls and serve with crusty bread.
Peeling the fibrous outer layer from broccoli stems rescues edible inner pith that most kitchen preparations discard. Roasting those trimmed pieces at 450 degrees Fahrenheit triggers caramelization through rapid moisture evaporation. Direct high heat on the top third rack achieves browned edges within eight to ten minutes without oversoftening the interior. Whole-wheat pasta requires precise monitoring because starches behave differently in dry heat compared to boiling water. Pulling noodles from the pot when they are limp but structurally rigid prevents mushiness during the subsequent two-minute simmer inside the broth skillet. Visual assessment remains the most reliable indicator of doneness here. Piercing a broccoli stalk with the tip of a paring knife should yield minor resistance rather than sliding through completely. Storing leftovers in an airtight container for up to three days allows the pasta to absorb remaining cooking liquids, concentrating the savory stock and cheese notes. Reheating requires a splash of water to reconstitute the sauce without scorching the parmesan solids.
