Ingredients:

  • 12 oz (340 g) spaghetti or linguine
  • 4 cups (about 300 g) broccoli florets
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon red chili flakes (adjust to taste)
  • Zest of 1 lemon
  • Juice of 1 lemon (about 2 tablespoons or 30 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup (15 g) grated Parmesan cheese (optional)
  • Fresh parsley, chopped (for serving)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add spaghetti and cook according to package instructions until al dente.
  3. In the last 3-4 minutes of pasta cooking, add broccoli florets to the pot.
  4. Drain pasta and broccoli together in a colander.
  5. In a large skillet, heat olive oil over medium heat.
  6. Add minced garlic and sauté until fragrant (about 1 minute).
  7. Add red chili flakes, lemon zest, and lemon juice; season with salt and pepper.
  8. Add drained pasta and broccoli to the skillet with the sauce.
  9. Toss gently to coat all ingredients evenly.
  10. Plate the pasta and garnish with grated Parmesan and chopped parsley.
  11. Serve immediately.