Spaghetti and Broccoli Aglio Olio

1. 1

   Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes.

2. 2

   Prepare a bowl of ice water.

3. 3

   Remove the florets from the pot, reserving the cooking water.

4. 4

   Stop the cooking process by shocking them in the ice water.

5. 5

   Remove the florets and pat dry.

6. 6

   Add the spaghetti in the same pot of water.

7. 7

   Cook until al dente, about 8 minutes.

8. 8

   Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt.

9. 9

   Cook until the garlic is lightly toasted and fragrant, about 8 minutes.

10. 10

    Add the florets, toss to coat and warm through.

11. 11

    Drain the pasta in a colander set in the sink, and add the pasta to the skillet.

12. 12

    Increase the heat to medium-high.

13. 13

    Toss the ingredients and adjust the seasoning if needed.

14. 14

    Transfer the pasta to a large serving bowl.

15. 15

    Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano.

16. 16

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.