Good Morning America Recipes

Sara Moulton's Crispy Broccoli With Cappellini in Broth

A Great Easy Dinner

GMA Recipes Dinner
|
Servings:4-6
Difficulty: Easy
Cook Time: min

, I like this one because I generally have the ingredients in house except for the broccoli, it is really easy, vegetarian and cheap. I call it Broccoli Pasta to my family but I came up with a fancier title when I put it into my first cookbook. It is a soupy pasta dish.

Ingredients

  • Kosher salt to taste
  • ¼ cup extra virgin olive oil (you can cut down on the amount of oil if you want)
  • 1 medium head broccoli, about 1 pound, thick stems removed, peeled and sliced ½-inch thick and florets trimmed into pieces 2 inches long with a stem about ½-inch thick
  • 1 quart chicken broth
  • 1 to 2 teaspoons hot red pepper flakes or to taste
  • ½ pound capellini
  • 1 cup freshly grated Parmigiano-Reggiano or to taste
  • Freshly grated black pepper to taste
  • Cooking Directions

    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 Sara Moulton.

    Recipe Summary

    Main Ingredients: broccoli, chicken broth, cappellini

    Course: Dinner

    More Info: Kids Friendly


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