At the end of a long week, on Friday evenings I’m not good for much in the kitchen, but the lovely Sonya Westcott from Arthur & Yu has given us a recipe for one of her favorite dinners that’s almost as easy as dressing up a frozen pizza and calling it gourmet. Here it is, her “version of comfort food,” Spicy Broccoli Whole Wheat Pasta.

Ingredients:

2 tablespoons extra virgin olive oil2–3 cloves of garlic1/4 teaspoon red pepper flakes (or however much you like)1pound of whole wheat pasta2 heads of broccoli, trimmed to floretsSaltPepperParmesan cheese

Preparation:

1. Cook the pasta according to the directions on the package. After five to six minutes, add the broccoli florets to the pasta and stir. Cook for another four minutes. Drain pasta and broccoli.

2. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook for five minutes. Add the broccoli, pasta, salt, and pepper, and toss.

3. Add lots of Parmesan!

Westcott adds: “The best way to eat it is right away while it’s hot and the Parmesan is melting and with a glass of white wine. You could add shrimp to this recipe or switch out broccoli with zucchini or cauliflower or use a little of all three. Hope you try it!”

Are you a musician? Do you have a favorite recipe? Send it to apecknold@seattleweekly.com, and if we like it, we might just print it.