Something simple broccoli and shells
Broccoli and shells is one of the simplest dishes you can make. If you can boil water, follow package directions for pasta, and the simple directions for the rest, you can be a kitchen hero is less than one-half hour. The longest time is how long it takes to boil the water for the pasta.
The key to broccoli and shells is to chop the broccoli fine enough that when mixed, it gets into the shells. I cheated and used frozen chopped broccoli. I let it thaw and then come to room temperature.
You want to use medium shells for this, so the broccoli fills them.
One pound of medium shells
4-6 cloves of garlic minced or to taste. The more, the better.
Hot red pepper flakes to taste (Optional)
3/4 cup olive oil
One pound finely chopped broccoli or frozen chopped broccoli
Salt and freshly ground black pepper
2 Tbsp butter cut into thin pats
Bring 6 quarts of water to a boil.
Add a hefty five finger pinch of salt.
While water is heating, place olive oil in a saucepan over medium heat.
When oil is shimmering, lower heat and add garlic and red pepper flakes (If using).
Cook garlic until just translucent. Do not brown.
Add broccoli. If using frozen, give it a couple of stirs and turn off heat. If using fresh, cook a few minutes until heated through but still crunchy.
Season liberally with salt and black pepper.
Turn off heat and set aside.
When water is boiling, add pasta and cook one minute less than package directions.
Add about 1/4 cup of pasta water to the saucepan along with the pats of butter.
Add the pasta and over medium to low heat, stir for one minute until everything is blended well.
Serve topped with your favorite grated Italian cheese.