4cupsfresh broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
1/2teaspoonground black pepper
2Tablespoonsred wine vinegar
1/4cupgrated Parmesan cheese (optional)
Cook pasta al dente according to package directions.
In a large sauté pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan.
Add the broccoli to the pan and toss to coat with the oil. Season with salt and pepper, and sauté over medium heat until the broccoli barely loses some of its crunch, about 5 minutes.
Turn the heat up to high, and deglaze the pan with the red wine vinegar to remove all of the little browned bits from the pan with a spoon or spatula. Add a little bit of water, if needed, or use pasta water.
Add in the pasta, and toss to coat with the oil.
Top with Parmesan cheese if desired.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing