Fusilli with Garlicky Broccoli
Ingredients
- Kosher saltand 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
- 1/3 cup extra-virgin olive oil
- 15 to 20 cloves garlic, finely minced
- 1/4 teaspoon paprika
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
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