4 cups (1L) broccoli florets ½ cup (125ml) vegetable broth
2 tbsp. (30ml) extra virgin olive oil 2 tbsp. (30ml) dijon mustard
2 tbsp. (30ml) minced shallots 8 oz. (225g) angel hair pasta
2 cloves garlic, minced 3 tbsp. (45ml) capers
¼ cup (60ml) chopped fresh parsley
crushed red pepper flakes
½ cup (125ml) dry white wine
1. Bring 3 quarts (3 litres) salted water to boiling. Add broccoli florets; cook 2 minutes or until crisp-tender. With slotted spoon remove broccoli to colander; rinse with cold water and drain well. Set aside. Do not drain boiling water; keep over high heat.
2. Heat oil in large skillet over medium-high heat. Add shallots and garlic; cook and stir 2 to 3 minutes or until fragrant.
3. Add wine, ½ cup (125 millilitres) broth and mustard; stir well. Add cooked broccoli. Toss to combine.
4. Meanwhile, cook pasta in reserved boiling water according to package directions. Drain.
5. Add cooked pasta to broccoli. Add capers; toss to mix all ingredients. Top with chopped parsley and red pepper flakes, and serve.