This is an Iraqi Kurdistan recipe for Rosh Hashanah, the Jewish New Year. Each bite has a deliciously nuanced flavor thanks to the contrast between the sweet beets and the earthy chard, salty beef, and tart lemon. Although the rice must soak for an hour, preparation and cooking are simple compared to the lovely and intricate dish it produces.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- ¼ cup butter
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes
- salt to taste
- 1 ½ pounds broccoli, stem and florets chopped separately
- 3 cups chicken stock, or more as needed
- 1 (16 ounce) package angel hair pasta
- ½ cup freshly shredded Parmigiano-Reggiano cheese
Instructions
- Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.
- Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.
- While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.
- Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
- Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.
Nutrition Facts
| Calories | 599 kcal |
| Carbohydrate | 77 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 9 g |
| Protein | 22 g |
| Saturated Fat | 10 g |
| Sodium | 1053 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I could have used more garlic but so good!
I followed the recipe as written but saute shrimp in olive oil/butter for a few minutes until added broccoli stem pieces. I then added the shrimp back in when adding the florets. Very flavorful. I will make it again.
I love that instead of throwing away the stalks we use them in this recipe. It’s a very simple but delicious recipe. It’s a little soupy but we enjoyed it! Instead of long noodles I used elbows.
I think it is great i followed the recipe as posted i would make it again
absolutely easy to make and very delicious
Phenomenal
Loved this dish…great taste! Easy to follow recipe. Can’t wait to make again.
Very nice pasta side with fresh broccoli. Much better than those packaged noodle sides. Will make again.
We LOVED it. We added Chicken to it as well to make it a complete meal!
made this tonight for me and my son and it was a good recipe to go by but to my taste it needs a little more garlic and ended up getting distracted and cooked the noodles too long?? otherwise it was good. Son really loved it (10 month old)
Love this recipe. My husband is very picky and he loves this recipe 2. Very easy, quick and healthy meal. You must try!
Normally I love anything Chef John creates; however, not so with this recipe. A pound of pasta was far too much. Also, there was not enough seasoning. I added a more salt, pepper, red pepper flakes and garlic salt.
Great but my liquid didn’t cook down. Next time I’d start at a cup of broth and add as needed. I simply drained it at the end and was still great.
Great
I made 1 addition to it. I added shrimp at the end of the simmer. My grandson loved it since it was a light sauce, not an Alfredo.
Do delicious and easy! Great recipe to do when you have leftover chicken stock!
Absolutley delicious! Pay attention to how much broccoli you need, I just bought some and didn’t quite have enough. Didn’t make a huge difference, just more “noodley.”
Tasted much better than I thought it would. I am not a huge fan of broccoli. I just added those plant based crumble for a meaty texture (I am a weekday vegetarian). I served it with fresh fruit..
Light and delightful, made exactly as written, wouldn’t change a thing. Adjusted to two servings, will probably get three out of it! Definitely in my rotation!!!
Delicious!!
Delicious! I followed the recipe but added sun dried tomatoes as another reviewer suggested. I also had a roasted red pepper in my frig so I tossed it in also. WONDERFUL! We highly recommend this easy to make dinner.