Ingredients:

  • 1 lb Orecchiette, Rigatoni, or Penne pasta
  • 1.5 lbs broccoli, florets separated and stems finely diced
  • 2 tbsp salt for pasta water
  • 1/3 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1 large lemon, zested and juiced
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Freshly cracked black pepper to taste

Instructions:

  1. Finely dice the broccoli stems into 1cm cubes and break the florets into small, bite-sized pieces.
  2. Bring a large pot of water to a boil and add 2 tbsp salt.
  3. Add the 1 lb pasta and the 1.5 lbs broccoli to the boiling water at the same time. Cook 8-10 mins until the pasta is al dente and the broccoli is very soft.
  4. While the pasta boils, add 1/3 cup olive oil to a large skillet over medium low heat. Add the 4 cloves of sliced garlic and 1/2 tsp red pepper flakes. Sizzle for 3-4 mins until the garlic is translucent and fragrant.
  5. Use a spider strainer to move the pasta and broccoli directly into the skillet with the oil. Add 1/2 cup of the starchy pasta water immediately.
  6. Stir the mixture vigorously over medium heat, using your spoon to mash the softened broccoli florets against the side of the pan. Continue until a thick, green sauce forms and coats the pasta.
  7. Turn off the heat. Add the lemon zest, lemon juice, and 1/2 cup Parmigiano Reggiano. Toss 1 min until the cheese is melted and the sauce is glossy.
  8. Add freshly cracked black pepper to taste. Taste the pasta — if it’s too thick, add one more splash of pasta water. Serve immediately while the sauce is at its peak silkiness.