Ingredients
12 ounces pasta (spaghetti, penne, or your choice)
2 cups broccoli florets
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (plus more for serving)
Zest and juice of 1 lemon
Salt and freshly ground black pepper to taste
Optional: chopped fresh parsley for garnish
Instructions
Cook the Pasta and Broccoli:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
Add the broccoli florets to the pot during the last 2–3 minutes of cooking. Drain the pasta and broccoli, reserving 1 cup of pasta water.
Sauté the Garlic:
Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant, but do not let the garlic brown.
Combine Pasta and Sauce:
Add the drained pasta and broccoli to the skillet. Toss to coat in the garlic oil.
Stir in the lemon zest, lemon juice, Parmesan cheese, and a splash of the reserved pasta water. Mix well, adding more pasta water as needed to create a light sauce.
Season and Serve:
Season with salt and freshly ground black pepper to taste.
Serve immediately, garnished with extra Parmesan and parsley, if desired.
