Ingredients:

  • 1 pound (454g) pasta (penne, fusilli, or farfalle)
  • 1 large head broccoli, cut into florets (approximately 500g / 1.1 lbs)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) vegetable broth or chicken broth
  • 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
  • Zest of 1 lemon
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, steam or blanch the broccoli florets until they are bright green and slightly tender-crisp.
  3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds - don't burn the garlic!).
  4. Add the vegetable broth and lemon juice to the skillet. Bring to a simmer and cook for a couple of minutes to reduce slightly.
  5. Add the cooked pasta and broccoli to the skillet. Toss to coat. Stir in the lemon zest, Parmesan cheese, and butter. Add some of the reserved pasta water if the sauce is too thick. Season with salt and pepper to taste.
  6. Serve immediately, garnished with fresh parsley (if desired) and additional Parmesan cheese.