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Ingredients
  • 1 pound broccoli (about 2 medium heads), cut into bite-sized florets
  • 12 ounces dried small shell or ditalini pasta
  • 4 ½ cups water
  • ½ cup whole-milk plain Greek yogurt
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • Pinch red pepper flakes (optional)
  • ½ cup freshly grated Pecorino Romano or Parmesan cheese (about 1 ounce), plus more for serving
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