A quick 5-ingredient pasta dinner filled with broccoli and cheese that's made in just one pot.
Ingredients
1 pound broccoli (about 2 medium heads), cut into bite-sized florets
12 ounces dried small shell or ditalini pasta
4 1/2 cups water
1/2 cup whole-milk plain Greek yogurt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
Pinch red pepper flakes (optional)
1/2 cup freshly grated Pecorino Romano or Parmesan cheese (about 1 ounce), plus more for serving
Instructions
Place the broccoli, pasta, water, yogurt, olive oil, garlic, salt, pepper, red pepper flakes, if using, and water in a large pot or straight-sided skillet and stir to combine. Bring to a boil over high heat. Continue to boil uncovered, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and almost all the liquid is evaporated, 8 to 9 minutes.
Remove from the heat and stir in the 1/2 cup cheese. Taste and season with additional salt as needed. Serve in shallow bowls topped with more cheese.
