Pasta & Broccoli
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
broccoli florets
|
*
|
| 1 | pound |
pasta, fusilli
|
|
| 2 | large |
garlic cloves
|
*
|
| ¾ | cup |
olive oil
|
|
| ¾ | teaspoon |
red pepper flakes
|
|
| 4 | tablespoons |
capers
|
|
| 20 | large |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
broccoli florets
|
*
|
| 453.6 | g |
pasta, fusilli
|
|
| 2 | large |
garlic cloves
|
*
|
| 177 | ml |
olive oil
|
|
| 3.8 | ml |
red pepper flakes
|
|
| 6E+1 | ml |
capers
|
|
| 2E+1 | large |
parsley sprigs
|
*
|
Directions
Clean broccoli, discarding tough bottom stems, and separate stems from florets.
Place in 2 bowls of cold water 30 minutes.
Bring large pot of cold water to boil.
Add coarse salt to taste, the add pasta and immediately afterward, broccoli stems.
Pasta should be cooked al dente, 9 to 12 minutes.
About 2 minutes after adding stems, add florets.
Meanwhile, mince garlic.
Place oil in small saucepan over medium heat.
When oil is warm, add garlic and sauté until lightly golden, about 1 minute.
Season to taste with salt, pepper and red pepper flakes.
Add capers and sauté 2 more minutes.
By that time, pasta and broccoli should be cooked.
Drain contents of stockpot.
Transfer to large warmed serving dish.
Pour sauce over and mix well.
Sprinkle parsley over and serve immediately.
