Crispy Broccoli with Capellini in Broth

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 1 large head of broccoli, 1 1/4 to 1 1/2 pounds, stems removed and florets trimmed into pieces 2 inches long with a stem about 1/2-inch thick (4 to 5 cups)
  • 1 quart chicken stock, preferably homemade
  • 1 to 2 teaspoons hot red pepper flakes, or to taste
  • 1/2 pound fresh capellini
  • 1 cup freshly grated Parmigiano-Reggiano
  • Freshly ground black pepper
Directions

Bring a large pot of salted water to boil for the pasta. Meanwhile, heat the oil in a large skillet over high heat until just smoking. Add the broccoli and season with salt, to taste. Cover and cook until just crispy and brown around the edges, about 3 minutes. Remove the cover, stir, and reduce the heat to medium-high. Cover and cook until the florets are crisp but tender, about 5 minutes. Add the chicken stock and pepper flakes.

Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and add to the skillet with the broccoli and stock. Stir in 1/2 the cheese and season with salt and pepper, to taste.. Divide among 4 warmed soup plates and sprinkle with the remaining cheese.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Broccoli Salad

    Recipe courtesy of Paula Deen