Ingredients

• 0.25 cups butter
• 2 tablespoons olive oil
• 6 cloves garlic , minced
• 1 teaspoon red pepper flakes
• salt to taste
• 1.5 pounds broccoli , stem and florets chopped separately
• 3 cups chicken stock , or more as needed
• 1 , 16 ounce
• 0.5 cups freshly shredded Parmigiano-Reggiano cheese

Instructions

1. 1 Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.
2. 2 Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.
3. 3 While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.
4. 4 Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
5. 5 Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.

Nutrition per serving