Ingredients:
PASTA
1 lb pasta (elbow, penne, fussili)
1 tsp salt
BROCCOLI
4 heads broccoli with stalks (about 2 lbs)
⅓ cup extra virgin olive oil, plus more for drizzling
8 to 10 garlic cloves, minced
¼ tsp to 1 tsp red pepper flakes, optional
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
Optional:
1 lemon zested and juiced (about 2 tsp zest and 2 Tbsp juice), plus more to taste
3 oz Parmesan or other sharp Italian cheese, grated (about 1 cup)
Equipment:
Large saucepot with lid
Measuring cups and spoons
Cutting board
Chef’s knife
Peeler
Large skillet with a lid
Zester
Juicer
Potholders
Wooden spoons
Directions:
- Gather all ingredients and equipment. Wash the produce and prepare it according to the instructions in the ingredient list.
- For pasta, bring a saucepot with 2 quarts of cold water to a boil. Add the pasta and salt. Stir several times to prevent sticking, and cook for a full 2 minutes less than the package directions. Reserve 2 cups of pasta water, then drain the pasta, return it to the pot, and set it aside uncovered.
- For broccoli, cut the stems from the central stalk. Dice the florets and tender stems into ½-inch pieces, about the size of the pasta, keeping the florets separate. Peel off the tough outer layer from the stalk and dice (or grate) the core into ½-inch pieces. Set broccoli aside.
- In a cold skillet, add the olive oil, garlic, and red pepper flakes, if using. Turn the heat to medium and gently sizzle the garlic, stirring frequently, until it just starts to turn a light golden, about 3 minutes.
- Add the broccoli stalks, stems, and ½ tsp salt to the skillet. Mix with the oil and spread into a single layer. Cover and cook the vegetables for 2 minutes. Add the broccoli florets and the remaining ½ tsp salt, stir, spread into an even layer, cover and cook for 2 more minutes.
- Remove the lid and carefully add 1 cup of the reserved pasta water. Mix well, cover, and cook the broccoli for about 3 more minutes, until tender.
- To finish the dish, add the broccoli to the pasta pot. Mix well, cover and cook until the pasta is tender with a slight bite, about 1 minute more. Add more pasta water as needed to prevent the pasta from sticking to the bottom of the pan and to create a bit of sauce.
- Stir in lemon juice, lemon zest and cheese, if using. Taste and adjust.