Pasta With Broccoli and Garlic

• 8 ounces shell-shaped dried pasta (see headnote)
• 14 cup extra-virgin olive oil
• 6 medium cloves garlic, finely chopped (about 2 1/2 tablespoons)
• 14 teaspoon crushed red pepper flakes
• salt
• 12 ounces broccoli, crowns florets cut into 1/2-inch pieces (tough stems trimmed off)
• 12 cup dry white wine
• 1 leaf from 1/4 bunch flat-leaf parsley, chopped (3 tablespoons)
• parmesan cheese (optional)

1. Cook and drain the pasta according to package directions.
2. Meanwhile, heat the oil in a 10-inch skillet or saute pan over medium heat.
3. Add the garlic, crushed red pepper flakes and salt to taste; reduce the heat to low.
4. Cook the garlic for 13 to 15 minutes, adjusting the heat so the garlic softens without browning.
5. Add the broccoli pieces and the white wine; increase the heat to medium-high.
6. As soon as the wine starts to bubble, cover the skillet or pan.
7. Steam the broccoli for 3 to 4 minutes, until it is bright green and just tender.
8. Remove from the heat immediately.
9. Toss together the garlic-broccoli mixture with the drained pasta and the parsley.
10. Serve hot or at room temperature.
11. Pass Parmesan cheese at the table, if desired.

pasta, extravirgin olive oil, garlic, red pepper, salt, broccoli, white wine, flatleaf parsley, parmesan cheese

Taken from www.food.com/recipe/pasta-with-broccoli-and-garlic-441788 (may not work)