Crispy Broccoli with Capellini in Broth

1. 1

   Bring a large pot of salted water to boil for the pasta.

2. 2

   Meanwhile, heat the oil in a large skillet over high heat until just smoking.

3. 3

   Add the broccoli and season with salt, to taste.

4. 4

   Cover and cook until just crispy and brown around the edges, about 3 minutes.

5. 5

   Remove the cover, stir, and reduce the heat to medium-high.

6. 6

   Cover and cook until the florets are crisp but tender, about 5 minutes.

7. 7

   Add the chicken stock and pepper flakes.

8. 8

   Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes.

9. 9

   Drain the pasta and add to the skillet with the broccoli and stock.

10. 10

    Stir in 1/2 the cheese and season with salt and pepper, to taste.. Divide among 4 warmed soup plates and sprinkle with the remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.