Spaghetti & Broccoli

Directions

1. In a small bowl, add the minced garlic, lemon zest and red pepper flakes; whisk and reserve for later.
2. Place a large heatproof serving dish or bowl in the oven, heated @ 200 degrees. Note: I sometimes use a large saute pan.
3. Start a large pot of salted water to boil. Cook the spaghetti noodles half way. Add the broccoli. Finish cooking until pasta is al dente and broccoli is tender. Reserve 1/4 cup of the pasta water - divide in half.
4. Meanwhile, in a nonstick pan, heat the first 3 tablespoons of olive oil; add onion and saute until soft.
5. Add the sliced garlic and 3/4 teaspoon sea salt, stir until the garlic is pale yellow colored.
6. Take pan off the heat. Stir in the reserved minced garlic/lemon zest/red pepper flakes and add 2 tablespoons of the pasta water. Reserve until needed in step #8.
7. Drain the spaghetti/broccoli and transfer to the warmed serving bowl or dish. Add the last 3 tablespoons of olive oil and the remaining pasta water - toss to coat.
8. Now add the reserved onion/garlic, olive oil mixture (from step #6) and the first half of grated cheese, toss to combine.
9. Sprinkle with the last half of the grated cheese and serve.
10. Or at this point you can cover with foil and let sit in oven for up to a half hour - the pasta and broccoli will be cooked a bit more…but personally, I like it that way.