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Fusilli with Garlicky Broccoli
Ingredients
  • Kosher salt and freshly ground black pepper
  • 1 pound fusilli pasta
  • 2 pounds broccoli, stems removed and heads trimmed into florets
  • 2 pounds broccoli, stems removed and heads trimmed into florets
  • ⅓ cup extra-virgin olive oil
  • 15 to 20 cloves garlic, finely minced
  • ¼ teaspoon paprika
  • 2 tablespoons unsalted butter
  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
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