| | Directions | | Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan. |
|
|
| Ingredients | | - |  | 1 pound Farfalle pasta |
| - | | 2 heads broccoli, trimmed to florets (4 cups) |
| - | | 1/4 cup extra virgin olive oil |
| - | | 4 tablespoons butter |
| - | | 3 cloves garlic, chopped |
| - | | 1/4 teaspoon red pepper flakes |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 1/2 cup grated Parmesan |
| |
| |
