Lemon Broccoli Pasta
Servings: 3 servings
Ingredients
- 8 oz spaghetti 230g
- 1 head broccoli 1 lb (450g)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 large cloves garlic
- 1/2 teaspoon red pepper flakes or to taste
- lemon zest from 1 lemon
- 1 1/2 tablespoons lemon juice or to taste
- 1/4 cup pasta cooking water
- 3/4 cup grated Parmesan cheese 70g
- salt and pepper to taste
Instructions
- Divide the broccoli into small florets, peel the core and cut into thick slices. Finely chop the garlic.
- Cook the pasta and broccoli together in a large pot: cook the pasta for 5 minutes, then add the broccoli and cook for a further 3 minutes (the total time of cooking spaghetti is 8 minutes). Drain pasta and broccoli, reserving 1/4 cup of pasta cooking water. Set aside.
- Heat butter and olive oil in a large frying pan. When hot add garlic and red pepper flakes, cook, stirring for 30 seconds, until fragrant.
- Whisk in pasta cooking water, lemon juice, lemon zest. Leave to cool for a minute then whisk in grated parmesan.
- Add the broccoli and cooked pasta. Season with salt and pepper to taste. Toss until evenly coated. Add more lemon juice and red pepper flakes if necessary.
- Enjoy!
Notes
- If you forgot to reserve pasta cooking water you can make corn starch flurry by stirring 1/4 teaspoon of corn starch with 1/4 cup of water.
- The most important part of preparing this simple dish - don't overcook the pasta and broccoli! Pasta should be cooked al dente, which means it should have a little bite to it but be cooked through. Broccoli should be nicely crunchy.
- Servings = 3 medium servings or 2 generous servings.
- Calories = 1 serving (1/3 of the recipe). This is only an estimate!
Nutrition
Calories: 566kcal