Garlic, Broccoli & Olive Oil Pasta

• Vegetarian

• Produce

  • 6 cups Broccoli florets, fresh or frozen
  • 4 peeled whole cloves Garlic

• Pasta & Grains

  • 8 oz Penne pasta

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Sea salt and fresh black pepper

• Dairy

  • 1 Parmesan cheese, grated

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• ½ 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
• ½ teaspoon red pepper flakes
• 8 ounces penne pasta
• grated Parmesan cheese, for serving

Directions

• 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 Parm and another drizzle of olive oil, if needed.