Spaghetti and Broccoli Aglio Olio
Description
This is a versatile dish that can be enjoyed as a side dish with your favorite meat or as a meatless main dish.
Ingredients
4 c. florets & 1 c. thinly sliced and peeled stems from close to the base of 1 large bunch broccoli
kosher salt, to taste
freshly ground black pepper, to taste
ice
1 lb. spaghetti
1/2 c. extra-virgin olive oil
1- 2 t. red pepper flakes, or to taste
6-10 cloves garlic, minced
freshly squeezed juice from 1/2 lemon, optional
1 c. freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
Directions
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Add broccoli florets to a large pot of boiling, well salted water; cook until al dente, 3 - 4 minutes.
Prepare a bowl of ice water. Remove florets from the pot with a large slotted spoon, reserving the cooking water, but keeping the water boiling. Stop the cooking process by shocking them in the ice water. Remove the florets; pat dry.
Add spaghetti in the same pot of still boiling water. Cook until al dente, about 8 minutes.
Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat; sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add florets, toss to coat and warm through.
Drain the pasta in a colander set in the sink, reserving 1/2-1 c. pasta water, and add the pasta to the skillet. Increase heat to medium-high. Toss the ingredients and adjust the seasoning if needed. If pasta seems like it doesn't have enough sauce, add a little of the reserved pasta water, to taste; stir. Season with salt and pepper.
Squeeze lemon juice over the top; sprinkle with the Parmigiano-Reggiano or Pecorino Romano cheese. Serve.
**For more flavor, add a little white wine or chicken stock while still heating in the skillet, if desired.