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25 minutes
25 minutes
- 1 package (12 oz) orecchiette (tiny disk) pasta (about 4 cups)
- 1 bag (12 oz) Fresh broccoli florets
- 8 cloves garlic, thinly sliced
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons finely chopped fresh Italian (flat-leaf) parsley
- Cook the pasta in a 4- to 5-quart Dutch oven according to package instructions, adding broccoli for the last 3 minutes of cooking. Drain and return to the Dutch oven.
- In a small saucepan, combine oil, garlic, salt, and pepper flakes. Cook over medium-low heat for 6 minutes, stirring frequently, until the garlic turns golden. Mix the garlic oil and parsley with the pasta and broccoli until evenly coated.
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