2 lb. fresh broccoli (cubed, including stem)
8 oz. ricotta cheese
2 cups grated parmesan cheese
6 cloves garlic
3 T. extra virgin olive oil
Pepper
Red pepper flakes
Salt
1lb. “orecchiette” pasta (although any shape will do)
Put a medium pot of salted water on to boil. When water gets to a rolling boil, add the cut broccoli.
Boil for 3 minutes and scoop the pieces out of the water. Note: keep this flavorful water because it will be used to cook the pasta.
In a large frying pan, add the extra virgin olive oil and the finely minced garlic over medium heat. When fragrant and just slightly browned, add the broccoli. Add salt, pepper and red pepper flakes to taste.
Keep sautéing the broccoli on medium-low and cover for at least 15 minutes. If the broccoli starts to get too dry you can add a few spoons of the water the broccoli boiled in.
Meanwhile, cook the pasta in the broccoli water until it is almost done–“al dente” (remove the pasta 2 minutes earlier than suggested on the box).
Add the pasta to the frying pan with the broccoli and sauté for two to three minutes over low heat.
Transfer to a serving bowl and add the grated parmesan cheese, a drizzle of extra virgin olive oil, and freshly ground black pepper to taste.
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My wife makes a similar recipe but uses broccoli rabe which see sautes separately in oil and garlic and then combines with the pasta at the end. You don’t need the ricotta with this recipe as the flavor of the broccoli rabe stands alone. She is a native of Naples and has been preparing broccoli rabe for many years..long before it became “chic” in this country.