Tuesday, April 10, 2012
Spaghetti with Broccoli and Lemon
12 oz spaghetti
3 Tbsp EVOO
4 cloves garlic, thinly sliced
1 lb frozen broccoli florets, thawed
1/2 tsp crushed red pepper flakes
salt to taste
1-2 lemons, zested and juiced
1 cup grated Parmesan (optional)
1. Cook pasta according to package. Reserve 1 cup of cooking water. Drain pasta and return it to pot.
2. Meanwhile, add oil in skillet over med-high heat. Add garlic and cook, stirring until golden, 1-2 min. Add broccoli, red pepper, water to cover broccoli, salt. Cook until broccoli tender or according to package.
3. Add broccoli mixture (with any remaining water drained), lemon juice, Parmesan, and reserved pasta water to the pasta. Cook over med heat, stirring, until combined and heated through. Sprinkle with lemon zest and serve immediately!