1/2 kilogram of broccoli, cut into bite-sized florets
350 ml 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 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of red pepper flakes (optional)
1/2 cup freshly grated Pecorino Romano or Parmesan cheese, plus more for serving
- Add water to a large pot or a straight-sided skillet. Place the broccoli, pasta, yogurt, olive oil, garlic, salt, pepper, red pepper flakes, if using, and stir to combine. Bring to a boil over high heat. Continue to boil uncovered, ocassionaly stirring 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. Serve in shallow bowls topped with more cheese.