In this recipe, @thatdudecancook demonstrates how to create a simple yet delicious pasta dish where broccoli florets are cooked down to create a creamy, flavorful sauce. It's a clever and tasty way to incorporate more vegetables into a weeknight meal.
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Bring a large pot of water to a boil and season generously with salt.
Add the orecchiette pasta to the boiling water and cook according to package directions.
When the pasta is halfway cooked, add the broccoli florets to the same pot to cook with the pasta.
In a separate large skillet, heat the olive oil over medium heat.
Add the sliced garlic to the skillet and cook until lightly golden brown.
Stir in the red pepper flakes and cook for about 10 seconds more.
Carefully add a ladle of the starchy pasta water to the skillet to stop the garlic from browning further.
When the pasta is al dente, use a spider strainer to transfer the pasta and broccoli directly into the skillet.
Add more pasta water as needed and continue to cook, stirring and tossing. The broccoli will begin to break down and create a creamy sauce.
Once the sauce has thickened, reduce the heat to low. Add the butter, grated parmesan cheese, and a squeeze of lemon juice.
Toss everything together until the butter is melted and the sauce is emulsified.
Serve immediately, garnished with additional grated parmesan cheese.
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