Broccoli Garlic Angel Hair Pasta Recipe - Allrecipes.com
Broccoli Garlic Angel Hair Pasta Recipe
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Broccoli Garlic Angel Hair Pasta
See how to make a garlicky broccoli sauce for angel hair pasta. See more
  • READY IN 45 mins

Broccoli Garlic Angel Hair Pasta

Recipe by  

"If you've got to eat your broccoli, this is a great way to do it. A beautiful side dish of broccoli and angel hair pasta with red pepper flakes is so delicious and so aromatic."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
  2. Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
  3. Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
  4. Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
  5. Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
  6. Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2013

Seriously delicious! I had mushrooms that needed to be used up and added them with the butter and olive oil. Farfalle pasta worked well as an alternative to Angel Hair. Would not change a thing!

 
Most Helpful Critical Review
Aug 24, 2014

I can never get these garlic/oil recipes right! I thought this one would be different with having broth. I ended up with a soup like broth. My only change was adding in some sautéed mushrooms. I can't imagine it adding that much liquid! I finally ended up adding some half and half at the end, to change it up, and see if that would thicken the consistency. It did nothing. I ended up with white broth. On taste and texture, I would rate it about a 2. Being as I have never succeeded at one of these recipes I rated it 1 star higher. Maybe, someone will eat it.

 
Feb 24, 2015

Delicious! I added a few meatballs on top to make this a main dish. Also added a squeeze of lemon at the end. Be sure to undercook your broccoli and your pasta. They will both finish cooking in the pot at the end. If it seems too runny, place on stovetop for another minute until broth cooks off.

 
Mar 20, 2015

this recipe is very good and very similar to the one done at my mother's home in Sicily. Only difference, we cook the pasta in the same water the broccoli have been cooked in to give it extra flavor and stir fry some sun dried tomatoes and/or a few anchovies fillets with the garlic. We usually don't top it with parmesan but with roasted breadcrumbs.

 
Dec 29, 2013

Loved this recipe! I had some leftover chicken that I sliced thinly and added long enough before serving to heat through. I also toasted some pine nuts and added before serving. I used to go to a restaurant that served a similar dish and have been trying ever since to recreate it. This recipe beats the original. Thanks for a great recipe

 
Sep 10, 2013

Absolutely delicious. Easy to make! We served this with some fresh fruit on the side & it was a perfect dinner.

 
Mar 20, 2015

This is a great recipe that I grew up eating and still make it often, just last week, as a matter of fact! I prefer to use Spaghetti Rigati or Thin Spaghetti. I usually just eyeball the recipe, but Chef John's measurements are spot on. I do add some freshly ground black pepper and sometimes I change it up by adding caramelized onion. Last week, I added the onion and also bacon that I chopped finely and crisped and sauteed the onion, garlic and stems using a bit of the bacon grease along with the oil and butter. That was a tasty variation. Another variation that I have made, one that might not appeal to everyone, is to cook the florets until they are very soft and mashing the broccoli/garlic and onions into the stock, leaving some of the broccoli in small chunks. This method makes it more of a sauce that will cling to the pasta. Alternately, you can also set aside some florets to cook tender crisp so that you have the best of both worlds! For Chrissy, yes, you can use frozen broccoli, but the cooking time will have to be adjusted. I would let the broccoli thaw first and then proceed with the recipe. Hope this helps!

 
Sep 15, 2014

Delicious!!!! I added some sautéed prawns to the mix. My family loved it!

 

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Nutrition

  • Calories
  • 599 kcal
  • 30%
  • Carbohydrates
  • 76.5 g
  • 25%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 25.3 g
  • 39%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 1053 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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