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.
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