3-4headsbroccoli, stems removed and cut into small florets
12ozgluten free penne pasta(or your favorite short pasta)
⅓cup (80ml)extra virgin olive oil
5-6clovesgarlic, smashed slightly and skins removed
½tspcrushed red pepper flakes (or more to taste)
½cup (120ml)white wine(chardonnay is what I use, but sauvignon blanc or pinot grigio would also work well)
½cup (60ml)freshly grated Parmigiano Reggiano
Chop the broccoli into small florets. Bring water to a boil for pasta and heat a large skillet over medium heat and add olive oil.
Add garlic cloves and broccoli to olive oil in skillet. Season with salt, pepper, and crushed red pepper. Place a lid on skillet and allow to saute for 10 minutes, stirring at the halfway mark. When water is boiling, salt water and add pasta and boil per package instructions.
Remove lid from skillet and stir broccoli and garlic. Add white wine. Cover and saute for another 5 minutes or so, until fork tender. Smash garlic into broccoli, if desired.
When pasta is done, drain and add to broccoli. Grate fresh Parmigiano Reggiano over pasta and toss to coat. Finish with a swirl of olive oil and serve.