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Broccoli Pasta Recipe

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This recipe for Broccoli Pasta, by , is from The Lusk Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

missy lusk


cup extra-virgin olive oil, plus more if needed.
4 peeled whole cloves garlic, smashed plus 3 cloves garlic, minced
6 cups broccoli florets, fresh or frozen (thawed)
sea salt and fresh black pepper
teaspoon red pepper flakes
8 ounces penne pasta
grated Parmesan cheese, for serving

Heat the oil over medium-low heat in a large frying pan fitted with a splatter screen and add the whole garlic cloves and the broccoli with a few dashes each of salt and pepper. Cook until the broccoli is fork-tender, stirring often.
Meanwhile, cook the pasta to al dente in plenty of salted water.
When the broccoli is tender remove the whole garlic cloves and discard them. Move the broccoli to the sides of the pan making a well in the middle.
Add the garlic and red pepper flakes to the well and stir until the garlic is fragrant about 2 minutes.
Add the drained pasta and toss well. Season to taste with salt and pepper and more red pepper flakes, if desired.
Serve with lots of grated Parmesan and another drizzle of olive oil, if needed.




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