December 27, 2012
COLD WEATHER BROCCOLI PASTA (SARA MOULTON, 12/26/12, ASSOCIATED PRESS)
1 large head broccoli (about 1 1/4 to 1 1/2 pounds)2 tablespoons extra-virgin olive oilKosher salt1 to 2 teaspoons red pepper flakes, or to taste1 quart low-sodium chicken stock1/2 pound whole-wheat capellini pasta1 cup freshly grated Parmigiano-Reggiano cheeseHeat the oven to 450 degrees. Position one of the racks in the top third of the oven.Bring a large pot of water to a boil.Cut the broccoli, including the stems, into 2-inch pieces. Peel any thick stem pieces to remove the thick skin.On a rimmed baking sheet, arrange the broccoli in a single layer. Drizzle with the oil, then sprinkle with salt to taste and toss well. Place on the top oven rack and roast for 8 to 10 minutes, or until the broccoli is crisp tender and slightly brown at the edges. Transfer the broccoli to a large skillet, add the pepper flakes and the chicken broth, then bring to a boil over medium-high heat.When the water in the large pot comes to a boil, add a hefty pinch of salt and the pasta. Stir and cook for 2 minutes, or until the pasta is limp but not quite cooked through. Drain the pasta and transfer it to the broccoli pan. Simmer for 2 minutes, or until the pasta is al dente. Stir in the Parmigiano-Reggiano and salt to taste. Ladle into shallow soup bowls and serve with crusty bread. Makes 4 servings.
Posted by Orrin Judd at December 27, 2012 9:11 AM