Garlic-Butter Pasta with Charred Broccoli and Parmesan
Ingredients
- 1 poundpasta
- 1 headbroccoli
- 6 tablespoonbutter
- 6 clovegarlic
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- 1 cupParmesan cheese (freshly grated)
Prep
- 01
Mince 6 cloves garlic.
- 02
Freshly grate 1 cup Parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Cut broccoli into bite-sized florets (about 2 inches).
- 02
Heat 3 tablespoons butter in a large skillet over medium-high heat. Working in batches if needed, add broccoli florets in a single layer and cook without stirring for 3–4 minutes until the cut sides are golden and charred. Stir, then cook another 2–3 minutes until tender-crisp. Transfer to a plate.
- 03
Add pasta to the boiling water and cook until al dente according to package directions.
- 04
While pasta cooks, add remaining 3 tablespoons butter to the empty skillet over low heat. Add minced garlic and red pepper flakes, stirring gently for 1–2 minutes until fragrant (do not brown).
- 05
Reserve 1 cup pasta water, then drain pasta. Add pasta to the skillet with the butter-garlic mixture, tossing gently. Add back the broccoli and toss to combine. Add pasta water 1/4 cup at a time, tossing, until the pasta is glossy and coated (you may not need all of it).
- 06
Remove from heat. Stir in most of the Parmesan, season with salt and pepper to taste. Divide among bowls and top with remaining Parmesan and a pinch of red pepper flakes.
Spice Tips
The recipe has a gentle warmth from red pepper flakes. For more heat, increase the flakes to 1/2 teaspoon or add a pinch of cayenne. If you prefer it milder, omit the flakes entirely and finish with fresh lemon zest instead for brightness.
This is best eaten immediately while the broccoli is still warm and slightly crispy. For a heartier version, stir in a can of white beans or crispy bacon pieces just before serving.