Garlic Broccoli Angel Hair Pasta

Preheat the skillet by heating a combination of butter and oil over medium heat until it reaches a suitable temperature. Introduce minced garlic into the skillet and stir frequently to prevent burning, allowing it to soften but not turn a deep brown color, approximately 1 to 2 minutes. Add a pinch of pepper flakes and sprinkle with salt for added flavor.

Next, pour chicken stock into the skillet and bring it to a gentle boil. Introduce broccoli stems into the mixture and let them cook until they reach tender consistency, around 10 to 12 minutes. If the mixture starts to dry out, replenish it with additional stock as needed.

During this time, simultaneously bring a large pot of salted water to a rolling boil. Add pasta and stir occasionally until it is almost cooked through, roughly 4 minutes.

Meanwhile, add broccoli florets to the skillet with the stems and continue cooking until they turn a vibrant green color and become slightly tender, approximately 3 to 4 minutes.

Once the pasta is cooked, drain it and transfer it to a large pot. Pour the broccoli sauce over the top of the pasta, sprinkle with Parmigiano-Reggiano cheese, and stir to combine. Cover the pot and let it stand for a short period of time, allowing the pasta to absorb any excess liquid and complete its cooking process, roughly 2 minutes.