Ingredients

The following ingredients have 4 Servings
  • 8 ounces dried pasta (penne, rotini, or another small shape)
  • 8-10 ounces broccoli florets
  • 5 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • kosher salt and black pepper
  • 2/3 cup shredded Parmesan
  • lemon wedges and fresh parsley (optional garnish)

Instruction

  • Bring a large pot of water to a boil, add a generous pinch of salt, and cook pasta just to al dente, according to package directions.
  • While the pasta cooks, roughly chop the broccoli florets into small pieces, discarding any thick stems. Add broccoli to the boiling water 2-3 minutes before the pasta’s cooking time is up.
  • When both the pasta and broccoli are finished, use a liquid measuring cup to scoop out 3/4 cup of the cooking water, then drain pasta and broccoli together. Set aside.
  • Return the empty pot to medium heat. Add olive oil and garlic. Cook for 30-60 seconds, just until fragrant, then stir in the lemon juice, lemon zest, oregano, red pepper flakes, 1/2 teaspoon salt, and 10-12 cranks of fresh-ground black pepper. Whisk in about 1/2 cup of the reserved pasta water.
  • Return the pasta and broccoli to the pot. Add the Parmesan cheese. Stir well, then taste. Add a bit more pasta water to further thin out the sauce, if desired, or more lemon, salt, or pepper to taste.
  • Serve right away with a few sprigs of fresh parsley, lemon wedges, and extra pepper and Parmesan.