Spaghetti with Broccoli
Spaghetti with Broccoli
Ingredients
- 1 large broccoli
- 3/4 lb (375 g) spaghetti
- 1 onion, chopped
- 3 cloves garlic, finely chopped
- 3 tablespoons (45 ml) olive oil
- 1 cup (250 ml) grated Parmigiano-Reggiano
- Grated zest of 1 lemon
- Hot pepper flakes to taste
- 2 tablespoons (30 ml) toasted pine nuts
- Shaved Parmigiano-Reggiano to taste
- Salt and pepper
Instructions
- Cut the broccoli into florets. Peel and dice the stalks.
- In a large pot of boiling salted water, cook the broccoli for 2 minutes. Add the spaghetti to the pot. Return to a boil and cook until the pasta is al dente, stirring
- frequently. Reserve 250 ml (1 cup) of the cooking water.
- Meanwhile, in a skillet over medium-low heat, soften the onion and garlic in the oil until the onion is translucent. Season with salt and pepper.
- Drain the pasta and broccoli and return to the pot. Add the reserved water, onion mixture, grated Parmigiano-Reggiano, lemon zest and hot pepper flakes. Toss well. Adjust the seasoning.
- Serve in bowls. Garnish with pine nuts and shaved Parmigiano-Reggiano.
Spaghetti with Broccoli