Spaghetti and Broccoli Aglio Olio Recipe : Jeff Mauro : Recipes : Food Network


  • 1 cup freshly grated Parmigiano-Reggiano
  • Juice of ½ lemon
  • 6 cloves garlic, minced
  • 2 teaspoon red pepper flakes
  • ½ cup extra-virgin olive oil
  • Ice1 pound spaghetti
  • Kosher salt

Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry. Ad...

View full recipe at SpringPad


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