Really Quick Broccoli Pasta
by Tavolino
A vibrant, zesty pasta dish featuring tender broccoli florets tossed in a light, cheesy, and lemony sauce. It is a perfect emergency meal that comes together in just 15 minutes.
Ingredients
- dried short pasta 350 g
- broccoli 2 heads
- shredded cheese 120 g
- lemon zest 2 tsp
- lemon juice 30 ml
- extra virgin olive oil 75 ml
- parmesan, finely grated 35 g
- garlic cloves, minced 2
- mixed dried herbs 1 tsp
- red pepper flakes 0.5 tsp
- sugar 1 tsp
- salt 10 g
- pepper 1 g
- parmesan for garnish 20 g
Preparation
- 1
Bring a large pot of water to a boil and add 10 g salt.
- 2
Add 350 g dried short pasta to the boiling water and cook according to package instructions.
- 3
Cut 2 heads broccoli into small, bite-sized florets.
- 4
Add the broccoli florets to the pasta pot 1-2 minutes before the pasta is fully cooked.
- 5
In a jar, combine 75 ml extra virgin olive oil, 30 ml lemon juice, 2 tsp lemon zest, 2 minced garlic cloves, 1 tsp mixed dried herbs, 0.5 tsp red pepper flakes, 1 tsp sugar, and 1 g pepper.
- 6
Seal the jar and shake well to emulsify the sauce.
- 7
Scoop out 240 ml of the starchy pasta cooking water just before draining.
- 8
Drain the pasta and broccoli, then return them to the pot with the stove turned off.
- 9
Add 120 ml of the reserved pasta water to the sauce jar and shake again.
- 10
Pour the sauce and 120 g shredded cheese into the pot with the pasta and broccoli.
- 11
Stir vigorously until a creamy, emulsified sauce forms, adding more reserved water if needed.
- 12
Season with additional salt and pepper to taste.
- 13
Serve immediately, garnished with 20 g parmesan.