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Crispy Broccoli with Capellini in Broth
A quick, simple and comforting meal.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

Kosher salt
1/4 cup extra-virgin olive oil
1 head broccoli cut into small to medium florets, stem is also edible if you cut off the tough outer part
Salt
1 quart chicken stock, preferably homemade ( or sub veggie stock)
1 to 2 teaspoons hot red pepper flakes, to taste
1/2 pound capellini
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper

Bring a large pot of salted water to boil for the pasta. Meanwhile, heat the oil in a large skillet over high heat until just smoking. Add the broccoli and season with salt, to taste. Cover and cook until just crispy and brown around the edges, about 3 minutes. Remove the cover, stir, and reduce the heat to medium-high. Cover and cook until the florets are crisp but tender, about 5 minutes. Add the chicken stock and pepper flakes.
Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and add to the skillet with the broccoli and stock. Stir in half the cheese and season with salt and pepper. Divide among 4 warmed soup plates and sprinkle with the remaining cheese.

Recipe courtesy of Sara Moulton