Ingredients
1
package (12 oz) orecchiette (tiny disk) pasta (about 4 cups)
1
bag (12 oz) Fresh broccoli florets
1/2
cup olive oil
8
cloves garlic, thinly sliced
3/4
teaspoon salt
1/4
teaspoon crushed red pepper flakes
3
tablespoons finely chopped fresh Italian (flat-leaf) parsley
Preparation
In 4- to 5-quart Dutch oven, cook pasta as directed on package, adding broccoli during last 3 minutes of cooking time. Drain and return to Dutch oven.
Meanwhile, in 1-quart saucepan, mix oil, garlic, salt and pepper flakes. Cook over medium-low heat 6 minutes, stirring often, until garlic is golden. Add garlic oil and parsley to pasta and broccoli; toss until well coated.
