BROCCOLI PASTA
The highlight of this recipe is the crunchy little bits of roasted (allmost burnt) broccoli sprinkled on top. It’s like those golden crispy pieces you sneak off your sheet tray while you're usually baking them. The sauce is also really good - and easy! It’s nothing but smashed broccoli, garlic, cheese, pepper and a spritz of lemon. The pasta cooks in the same water as the broccoli for extra flavor and less dishes.
Servings: 2 | Total Active Time: 40 minutes
Broccoli Pasta
Yield: 2
Prep time: 20 MinCook time: 20 MinTotal time: 40 Min
Ingredients
- 1 large head of broccoli
- 3 tbsp olive oil
- Zest of 1 lemon
- Juice of ½ a lemon
- 6-8 garlic cloves, roughly chopped
- Red chilli flakes, to taste
- ¼ cup freshly grated parmesan cheese
- 2 cups short pasta (like penne or shells)
- Salt
- Freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C) and place your rack in the middle.
- Shave about ¼ inch off the top of the entire broccoli head. Place the shaved off pieces on a sheet tray with 1 tbsp olive oil and ¼ tsp salt. Toss well and bake for 7-8 minutes. Check every minute after 5 minutes as It can go from underdone to burnt very quickly.
- Once crispy (it’s okay if some of the larger pieces are not as brown as the smaller ones), transfer them to a bowl with the zest of 1 lemon. Set aside until serving.
- Bring a large pot of water with 1 tsp salt to a boil. Cut the remaing broccoli into medium sized chunks. Use the stem too! Discard the tough outer layer and the bottom ½ inch.
- Add the broccoli to the boiling water and let boil for 7-8 minutes until mushy.
- Just before the broccoli is done boiling, heat 1 tbsp oil over medium heat. Add the garlic and red pepper flakes, sautéing for about 2 minutes until softened.
- Using a slotted spoon, add the broccoli to the pan. Use a large fork or potato masher to smash the broccoli into a chunky paste, leaving some smaller pieces whole for texture.
- Add the remaining 1 tbsp oil and sautee while the pasta is cooking.
- Bring the same pot of water back to a boil (add a cup or 2 more if needed) and cook the pasta 2 minutes shy of the package directions. Add the pasta to the broccoli mixture along with 2 cups of the pasta water.
- Mix well and let the sauce reduce until it clings to the pasta. Taste and adjust for salt and chili flakes.
- Turn off the heat, the stir in the juice of half a lemon, ¼ cup grated parmesan cheese and a few grinds of fresh black pepper.
- Gently mix and serve hot with a few spoonfuls of the crispy broccoli bits sprinkled on top of each bowl.