chilmarkgal's Notes:
Expand1 pound pasta, whole wheat or regular Ask a question about this ingredient
1 large head broccoli, cut into florets, or 1 bag frozen broccoli Ask a question about this ingredient
1 large clove garlic, smashed Ask a question about this ingredient
1/2 tablespoon lemon juice Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 pinch red chili flakes Ask a question about this ingredient
1/4 cup Parmigiano-Reggiano, grated Ask a question about this ingredient
Bring water to boil in large pot. While water is coming up to a boil, steam broccoli until tender in another pot or in microwave. Once water comes up to boil, salt generously and add pasta (note- be sure to reserve 1 to 2 cups of pasta water when draining pasta to add to sauce).
Ask a question about this stepWhile the pasta is cooking, add olive oil, garlic, and chili flakes to a skillet and cook over medium-high heat, until oil is hot. Add broccoli and saute until brown in some spots, about 5-10 minutes.
Ask a question about this stepSpoon contents of skillet into blender, add in lemon juice and some of the reserved pasta water, blend, and continue to add pasta water until sauce is smooth and creamy. The sauce should be well-blended, not chunky. Add parmesan cheese to blender and blend, just to combine. Taste for seasoning, adjust as necessary.
Ask a question about this stepToss pasta with sauce until well-coated. At this point you could serve the pasta as is with extra parmesan for sprinkling on top, or you could put the pasta into a baking dish and top with parmesan cheese (or other kind of cheese), and broil for a few minutes to get a brown crust on top.
Ask a question about this step
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
