Directions

1. If you are using broccoli, bring a pot of water to a boil. Add the broccoli and cook 5 minutes. Remove the broccoli from the pot with a slotted spoon and then use the cooking water for the pasta. If you are using spinach, bring a large pot of water to a boil. Add the spaghetti and cook, stirring occasionally, 4 minutes (pasta will not be fully cooked). Reserve one cup of pasta water and drain pasta in colander. Leave the pasta in the colander. Add wine and sugar to a pot and boil vigorously 2 minutes, enough for the alcohol to boil out. Add spaghetti back to the pot and stir with a fork to prevent pasta from sticking. Gently stir until all the pasta is coated. Continue to boil over medium to high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). While spaghetti is cooking in the wine mixture, sauté garlic and red pepper flakes in olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add the fresh greens (or broccoli), salt and pepper and cook, stirring 1 – 2 minutes. Add 1/2 cup of reserved pasta water. Pour the spaghetti mixture into the skillet and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.