Spaghetti with Broccoli

Name: Spaghetti with Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

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Preparation 15 min
Cooking 15 min
Servings 4

Vegetarian
Nut-free
Egg-free

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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

Preparation

- 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

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