Recipes Side Dish Broccoli Garlic Angel Hair Pasta 4.6 (240) 184 Reviews 37 Photos This pasta with broccoli and garlic makes a beautiful side dish or vegetarian main course. If you've got to eat your broccoli, this is a great way to do it! Garnish each serving with a dusting of Parmigiano-Reggiano and more red pepper flakes if desired. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 17, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 37 37 37 37 Prep Time: 15 mins Cook Time: 20 mins Additional Time: 5 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings ¼ cup butter 2 tablespoons olive oil 6 cloves garlic, minced 1 teaspoon red pepper flakes salt to taste 1 ½ pounds broccoli, stem and florets chopped separately 3 cups chicken stock, or more as needed 1 (16 ounce) package angel hair pasta ½ cup freshly shredded Parmigiano-Reggiano cheese Directions Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt. Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out. While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes. Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes. Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes. I Made It Print 424 home cooks made it! Nutrition Facts (per serving) 599 Calories 25g Fat 77g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 599 % Daily Value * Total Fat 25g 32% Saturated Fat 10g 51% Cholesterol 38mg 13% Sodium 1053mg 46% Total Carbohydrate 77g 28% Dietary Fiber 9g 31% Total Sugars 6g Protein 22g 43% Vitamin C 154mg 171% Calcium 223mg 17% Iron 5mg 25% Potassium 816mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.