Brown butter makes an easy yet luscious sauce for this elegant pasta. Swap the fusilli for any other short pasta—penne or orecchiette are great options. If you prefer a milder taste, reduce the amount of hot pepper flakes.
- Prep time 20 minutes
- Total time 20 minutes
- Portion size 4 servings
- 375 g fusilli
- 4 cups bite-size broccoli florets
- 1/2 cup butter
- 6 cloves garlic thinly sliced
- 1/2 teaspoon hot pepper flakes
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup shaved Parmesan cheese
- 1/4 cup sliced natural (skin-on) almond toasted
MethodIn large saucepan of boiling salted water, cook pasta according to package instructions, adding broccoli during final minute of cooking. Reserving 1/2 cup of the cooking liquid, drain.
Meanwhile, in large skillet, melt butter over medium heat; continue to cook, swirling pan occasionally, until foamy, about 4 minutes. Add garlic and hot pepper flakes; cook, stirring, until butter is fragrant and nutty brown and garlic is golden, about 2 minutes.
Add pasta, broccoli, pepper and salt, tossing to coat. Stir in half of the Parmesan and enough of the reserved cooking liquid to make thin sauce. Top with remaining Parmesan and almonds.
Tip from The Test Kitchen: Add the pasta to the skillet when the butter turns nutty brown. Watch the butter closely, as it can quickly go from browned to burned.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 754 mg
- Sugars 2 g
- Protein 19 g
- Calories 640.0
- Total fat 30 g
- Potassium 369 mg
- Cholesterol 65 mg
- Saturated fat 16 g
- Total carbohydrate 76 g
- Iron 28.0
- Folate 110.0
- Calcium 13.0
- Vitamin A 38.0
- Vitamin C 57.0