Italian-style broccoli pasta
by Tavolino
A quick and healthy Italian pasta dish, combining the sweetness of broccoli with a creamy parmesan sauce and a tangy touch of lemon.
Ingredients
- Pasta (orecchiette) 250 g
- Broccoli 1 small
- Parmesan 100 g
- Organic lemon 1
- Olive oil 2 tbsp
- Garlic 2 cloves
- Salt 1 pinch
- Black pepper 1 pinch
Preparation
- 1
Cut the broccoli into small florets and finely chop the stem.
- 2
Bring a large pot of water to a boil.
- 3
Add the broccoli to the boiling water and cook for 6 minutes.
- 4
Remove the broccoli with a slotted spoon and keep the cooking water.
- 5
Cook the 250 g of pasta in the same water until al dente.
- 6
Reserve 12 cl of cooking water before draining the pasta.
- 7
In a large skillet, heat the 2 tbsp of olive oil over medium heat.
- 8
Sauté the 2 minced garlic cloves for 90 seconds.
- 9
Add the cooked broccoli, the 12 cl of cooking water, and the 100 g of parmesan.
- 10
Mash some of the broccoli with a fork to create a creamy sauce.
- 11
Season with salt and black pepper.
- 12
Stir in the pasta, a squeeze of lemon juice, and the lemon zest.
- 13
Toss everything together and serve immediately.