Broccoli Garlic Angel Hair Pasta in Your Pressure Cooker
A quick and flavorful pressure cooker pasta dish combining garlicky butter, red pepper flakes, and bright broccoli tossed in angel hair pasta.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 0.25 cup Butter
- 2 tablespoons Olive oil
- 6 cloves Garlic minced
- 1 teaspoon Red pepper flakes
- Salt to taste
- 1.5 pounds Broccoli stems and florets chopped separately
- 3 cups Chicken stock or more for desired broth depth
- 16 ounce Angel hair pasta
- 0.5 cup Parmigiano-Reggiano cheese freshly shredded
Instructions
Instructions
- Heat the butter and olive oil in a large skillet over medium heat until butter is melted.
- Add minced garlic and red pepper flakes. Sauté for 1 to 2 minutes until fragrant.
- Add chopped broccoli stems and cook for about 5 minutes, stirring to prevent sticking.
- Add broccoli florets and salt. Pour in the chicken stock and bring to a simmer. Cover and cook for 10 minutes.
- Meanwhile, boil a large pot of salted water and cook angel hair pasta for about 4 minutes until al dente.
- Drain pasta and return it to the skillet with the broccoli mixture. Toss to combine.
- Top with freshly shredded Parmigiano-Reggiano cheese and serve immediately.
Notes
Store leftovers in the fridge for 3–4 days. Reheat gently with a bit of broth for best texture. Can also be frozen in portions for later use.