Dinner brought to us last night courtesy of “All You” magazine and the recipe website “My Recipes”. It was tasty and not difficult to make but my house still smells like garlic this morning!
1 (12 oz) package fresh broccoli florets (I doubled this amount)
6 tablespoons olive oil (I ended up using 7 since I used more broccoli and more pasta)
1 tablespoon Italian seasoning (I used 2)
8 ounces angel hair pasta (I used a 13 oz box of whole grain linguine)
10 cloves garlic, thinly sliced (I used about 5 and that was plenty)
1/2 teaspoon crushed red pepper (left this out)
1 cup grated Parmesan (I used more, probably 1 1/2 cups)
2 tablespoons fresh basil
1 Preheat oven to 450. Line a large rimmed baking sheet with foil. Combine broccoli, 1 (or 2 if you’re using more broccoli) tablespoon(s) olive oil and Italian seasoning in a large bowl and toss to coat. Place broccoli in single layer on baking sheet. Roast, stirring once or twice, until broccoli is crisp tender and beginning to lightly brown, about 15 minutes.
2 Bring a pot of salted water to a boil. Cool pasta until al dente, about 4 minutes or as package directs. Drain, reserving 1 1/2 cup pasta cooking water (I kept 2 cups just in case).
3 Warm 3 tablespoons olive oil in a large Dutch oven over medium heat. Saute garlic until just golden brown, about 2 minutes. Remove from heat and stir in red pepper, 1 teaspoon salt, 1 1/4 cups (I used about 1 1/2) reserved pasta water and remaining olive oil. Add pasta and 1/2 cup cheese (I added about 3/4 cup cheese); simmer over medium heat, tossing gently, until sauce thoroughly coats pasta (add remaining pasta water if needed), 2 – 3 minutes. Remove from heat and toss in broccoli, remaining cheese and basil.