One-Pot Broccoli Pasta
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4
- 1 yellow onion
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 4 cups water
- 1 sprig fresh basil, plus more leaves for serving
- 12 ounces (¾ of a 1 pound box) orecchiette pasta
- 1 bunch broccoli (or 1 pound frozen broccoli florets)
- ½ cup grated fresh Parmesan, plus more for serving
- Freshly ground black pepper, for serving
Chop the onion and garlic.
In a large pot, heat the oil over medium-high heat. Add the onion and salt and cook, stirring often, until very tender, 6 to 7 minutes. Stir in the garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Add the water and basil sprig and let come to a boil.
Add the pasta and cook, stirring occasionally, for 7 minutes. Remove the basil and discard.
While the pasta cooks, cut the broccoli into small florets and grate the Parmesan.
Stir the broccoli into the pasta, cover tightly, and cook over medium heat until the broccoli is just tender, 2 to 3 minutes. Remove the lid and stir. At this point, most of the pasta water should have been absorbed and become saucy. If it’s dry, add a little water. Stir in the cheese until melted. The pasta should be nice and creamy.
Serve topped with basil leaves, Parmesan, and black pepper.
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