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fusilli with garlicky broccoli

serves 6
by Nancy

Ingredients

  • kosher salt and freshly ground black pepper
  • 1- pound fusilli pasta
  • 2 pounds broccoli stems removed, and heads trimmed into florets
  • 1/3 cup extra-virgin olive oil
  • 15 to 20 cloves garlic chopped
  • 1/4 teaspoon paprika
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly grated parmigiano-reggiano cheese plus more for garnish

Instructions

  1. bring a large pot of water to boil over high heat.
  2. add salt and then add the pasta. cook according to the package directions.
  3. meanwhile, heat the oil in a large skillet over very low heat.
  4. add the garlic and saute just until it begins to sizzle (do not let it brown).
  5. stir the garlic and continue to cook, 1 to 2 minutes.
  6. add the paprika and season with salt and pepper; stir to arrest the browning.
  7. after 6 minutes, add the broccoli to the pot with the pasta.
  8. once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
  9. add the pasta and broccoli back to the pot and stir in the garlic oil.
  10. toss together until combined. add the butter and stir to melt.
  11. add the cheese and stir again.
  12. moisten the pasta, if necessary, with the reserved pasta water.
  13. season to taste with salt and pepper.
  14. garnish with cheese and serve immediately.