This is another family comfort food recipe and a fantastic all-in-one dish. Don’t be afraid to add other vegetables to the mix. Sautéed red peppers, mushrooms, fresh corn cut from the cob all work well together with the broccoli.
Ingredients
⅓ cup extra-virgin olive oil
2 garlic cloves, peeled and smashed
¼ teaspoon red pepper flakes
1 head broccoli, cut into florets
Kosher salt to taste
Freshly ground black pepper to taste
2 tablespoons red wine vinegar
Few tablespoons water or reserved pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish
Preparation
- In a large sauté pan, heat olive oil, garlic and pepper flakes over medium heat until fragrant. Add broccoli to the pan.
- Toss broccoli to coat; season with salt and pepper to taste and sauté over medium heat until broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high, and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed for deglazing.
- Add sautéed broccoli and remaining oil to pasta and toss to coat. Top with Parmesan cheese.
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