Spaghetti with Broccoli and Lemon

Spaghetti with Broccoli and Lemon
Photo by Anna Williams

Ingredients

  • ½ teaspoon crushed red pepper flakes
  • 1 cup grated Parmesan (4 ounces)
  • 1 cup grated Parmesan (4 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, zest finely grated and juice squeezed
  • 12 ounces spaghetti (3/4 box)
  • 12 ounces spaghetti (3/4 box)
  • + 9 more ingredients
    • Kosher salt
    • 4 cloves garlic, thinly sliced
    • 4 cloves garlic, thinly sliced
    • 1 lemon, zest finely grated and juice squeezed
    • 1 1-pound package frozen broccoli florets, thawed
    • Kosher salt
    • ½ teaspoon crushed red pepper flakes
    • 3 tablespoons extra-virgin olive oil
    • 1 1-pound package frozen broccoli florets, thawed

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the broccoli, red pepper, and 1 teas...

View full recipe at My Recipes

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