Categories: dinner, pasta

Ingredients

• 1 pound pasta
• 1 large head broccoli, cut into florets
• 4 tablespoons olive oil
• 3 cloves garlic, chopped
• 1/2 teaspoon red chili flakes, or to taste
• 1/2 cup freshly grated Parmesan cheese
• salt and pepper to taste

Directions

1. Bring a large pot of salted water to boil and add the broccoli florets. Cook until tender, then remove with a slotted spoon. Add the pasta and cook until al dente, reserving 1/2 cup cooking water before draining.

2. In a large, heavy skillet, heat olive oil over medium heat until shimmering. Add garlic and red chile flakes and cook until fragrant, about 1 minute, then add broccoli and toss well in the oil, cooking until completely tender, 1-2 minutes.

3. Add pasta to the pan with the broccoli and toss well to coat. Add half the Parmesan and reserved pasta cooking water little by little until it creates a sauce that clings to the noodles. Season to taste with salt and pepper. Serve immediately with remaining Parmesan.

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