Ingredients:

  • 1 lb Orecchiette or Rigatoni pasta
  • 1.5 lbs fresh broccoli (approximately 2 large heads), florets and stems separated
  • 1 tbsp Kosher salt
  • 1/3 cup extra virgin olive oil
  • 6 cloves fresh garlic, thinly sliced
  • 1 tsp red pepper flakes
  • 1/2 cup freshly grated Pecorino Romano or Parmesan cheese
  • 0.5 fresh lemon, juiced

Instructions:

  1. Bring a large pot of water to a rolling boil and add 1 tablespoon of kosher salt. Chop broccoli into small florets. Peel the tough outer layer of the stems and finely dice the tender inner core.
  2. Add the pasta to the boiling water. When the pasta has 5 minutes remaining on its cooking timer, add the broccoli florets and diced stems into the same pot to parboil.
  3. While the pasta and greens boil, heat the olive oil in a large heavy-bottomed skillet over medium-low heat. Add the sliced garlic and red pepper flakes, sautéing until the garlic is translucent and a pale mahogany gold.
  4. Reserve 1.5 cups of starchy pasta water, then drain the pasta and broccoli. Transfer the mixture to the skillet.
  5. Add the reserved pasta water and grated cheese to the skillet. Toss vigorously over medium heat to emulsify the oil and water into a creamy sauce. Finish with a squeeze of fresh lemon juice.