• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Kosher salt - as needed

  2. 1/4 cup 59ml Extra-virgin olive oil

  3. 1 cup 146g / 5.1oz Broccoli head - (1 1/4 to 1 1/2 lbs) - stems removed, and (large)

  4. Florets trimmed to 2" long with a

  5. Stem abt 1/2" thick - (4 to 5 cups)

  6. 1 Chicken stock

  7. (preferably homemade)

  8. 1 teaspoon 5ml Hot red pepper flakes - (to 2) - or to taste

  9. 1/2 lb 227g / 8oz Fresh capellini

  10. 1 cup 198g / 7oz Freshly-grated Parmigiano-Reggiano

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 cup of the cheese and season with salt and pepper, to taste. Divide among 4 warmed soup plates and sprinkle with the remaining cheese.

  3. This recipe yields 4 servings.


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