Pasta with Broccoli, Lemon, Garlic and Red Pepper Flakes

Select a pan large enough to hold all of the ingredients - a 6-quart high walled sauté pan, a Dutch oven or a wide, heavy bottomed pot. The amount of red pepper flakes added can be adjusted to your own preference.

Step 1: Mise en place Set a large pot of salted water to boil. When the water boils add the broccoli and blanch for a minute and a half. Remove the broccoli from the pot and set aside. Add the pasta and cook until not quite al dente.

Step 2: Warm the sautè pan over a medium heat. Add the olive oil and garlc and cook for 1 minute. Add the oregano, rosemary and red pepper flakes to the pan, stir in and cook for another minute.

Step 3: Add the broccoli and pasta to the pan. Add the pasta water, stirring in a little at a time. Add the lemon juice, lemon zest and remaining butter. Toss and stir until the sauce is creamy and emulsified. Add more pasta water if needed. Add salt and pepper to taste.

Ingredients:

  • 350g (12 oz) dry short pasta, such as penne
  • 450g (1 pound) broccoli florets
  • ¼ extra virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • 4 tablespoons butter (divided)
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • ½ teaspoon red pepper flakes
  • 1½ cups of the pasta cooking water
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ¾ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ½ cup of grated Parmesan plus more at the table
  • fresh herb, basil or parsley

Step 5: Remove the pan from the heat. Stir in the Parmesan. Top with the fresh herb and serve with more Parmesan at the table.