Ingredients:

  • 350g (12 oz) pasta (penne, fusilli, or farfalle)
  • 2.8 liters (12 cups) water
  • 2 tbsp Salt
  • 1 large head broccoli, cut into florets (about 500g / 1.1 lbs)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 120ml (1/2 cup) heavy cream (or half-and-half)
  • Zest and juice of 1 lemon
  • 60ml (1/4 cup) grated Parmesan cheese (or vegetarian/vegan alternative)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp reserved pasta water (more if needed)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, reserving about ½ cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds. Add the broccoli florets and cook, stirring occasionally, until tender-crisp and slightly browned, about 5-7 minutes.
  3. Reduce heat to low. Stir in the cream, lemon zest, and lemon juice. Season with salt and pepper to taste.
  4. Add the drained pasta to the skillet with the broccoli mixture. Toss to combine, adding reserved pasta water as needed to create a creamy sauce that coats the pasta.
  5. Stir in the Parmesan cheese (or alternative) and serve immediately. Garnish with extra Parmesan and a sprinkle of red pepper flakes, if desired.