I tweaked a recipe from Barbara Northwood/ NewIdeaFood by subbing my pasta go-to De Ceccho for her “quick-cook spaghetti” and used a whole head of broccoli instead of just 5 ounces. Here’s what I did—try it, you’ll like it!

INGREDIENTS

6 ounces spaghetti

1 head of broccoli, trimmed and cut into bite-size lengths

3 tablespoons good olive oil

1 small shallot, finely chopped

1 garlic clove, finely chopped

¼ teaspoon red chili flakes

12 sage leaves (optional)

Kosher or sea salt and freshly ground pepper

grated Parmesan, to serve

PREPARATION

Bring a large pot of salted water to a boil, add the broccoli, reduce heat to medium high and cook till tender, about 10 minutes. Remove with a spider strainer and set aside.

Bring the water back up to a boil and add the spaghetti, cooking until barely al dente. In the meantime, warm the olive oil over medium heat in a large saute pan and add the shallots. When translucent, add the sage and red chili flakes and cook about 1 minute, then add the garlic and cook another minute, being careful not to brown the garlic.

Drain the pasta. Add it and the broccoli to the saute pan, season and cook on medium heat, stirring to thoroughly coat and combine. Finish with a grating of cheese and serve immediately.