Broccoli, Chili And Artichoke Pasta - cooking recipe

Ingredients

3 c. diced gnocchi pasta
11 oz. broccoli florets
6 Tbsp. olive oil
1 large garlic clove, crushed
1/2 to 1 tsp. dried chili flakes
1 1/2 c. artichoke hearts in oil, drained
salt and freshly ground black pepper
1 Tbsp. fresh Italian parsley, chopped (to garnish)
grated Pecorino (for sprinkling; optional)

Preparation

Cook the pasta in a large saucepan of boiling salted water according to the instructions on the packet until it is al dente. Add the broccoli for the last 3 minutes cooking time. Drain, reserving a little of the cooking water.