Farfalle with broccoli is a delectable vegetable and pasta dish that you can enjoy with grilled meats. You may add some cream if desired.
1 lb. farfalle pasta
2 heads broccoli, trimmed and cut to florets
1/4 cup extra-virgin olive oil
4 tablespoons butter
6 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Cook the pasta in a large pot of salted boiling water for 6-8 minutes or according to package instructions. Stir occasionally so that the pasta wonâ€™t stick together. Drain the pasta and place it in a large bowl. Drizzle it with olive oil and gently toss until the pasta is coated in oil.
Next, place the broccoli in a medium sized saucepan half-filled with water. Set the heat to high and bring it to a boil. Once the broccoli is bright green and cooked, drain it and set aside. Reserve 1 cup of water.
Heat the olive oil in a large skillet over medium heat. Melt the butter in the oil and then add the garlic, anchovies and pepper flakes. Cook it for 3-5 minutes or until the garlic is lightly browned. Add the broccoli and pasta. Season it with salt and pepper. Pour in the reserved cup of water. Gently toss until well combined. Transfer to a serving plate or individual bowls. Sprinkle with Parmesan cheese before serving.
Photo Courtesy Of: Â stu_spivack