4 cups of Broccoli Florets
4 Cloves of garlic, sliced
¾ cup of Chicken Stock
Salt and Pepper, to taste
8oz of Pasta
2 Tbsp of Olive Oil
1 Tbsp of Unsalted Butter
¼ cup of Freshly Grated Parmiggiano Reggiano
Pinch of Hot Pepper Flakes
1) Fill a large pot with water and sprinkle in some salt, bring to a boil. Add the pasta and cook according to package instructions, reserve ½ cup of the starchy pasta water.
2) In a large skillet with high sides, preheat the oil and garlic together over medium heat, add chicken stock and bring it to a boil. Cook for about 7 to 8 or minutes or until the broccoli is tender.
3) Using a wooden spoon, smash up some of the broccoli, add the cooked and drained pasta and the butter and parmigginao. Stir everything together, turn the heat up to high and cook for 1 minute. If you feel like you need a bit more liquid then add the reserved starchy cooking water. Serve and Enjoy!