December 26, 2012 10:07:05 AM
Whenever I have too little time and too few ingredients on hand -- or when I've been eating too much meat -- I cook up some broccoli pasta.
This dish is so economical it's almost ecological. I use all of the broccoli, not just the florets. For years I used to trash the stems, but the stems are also plenty edible. Just peel off the skin, cut them up, and you're ready.
Start to finish: 30 minutes
1 large head broccoli (about 1 1/4 to 1 1/2 pounds)
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons red pepper flakes, or to taste
1 quart low-sodium chicken stock
1/2 pound whole-wheat capellini pasta
1 cup freshly grated Parmigiano-Reggiano cheese
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.
2. Former U.S. poet laureate to give reading Wednesday ENTERTAINMENT
3. Hot Mississippi blues will honor late Willie King ENTERTAINMENT
4. MUW festival puts spotlight on music by women ENTERTAINMENT
5. Thursday talk features Southern Gardening's Bachman ENTERTAINMENT