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

Steps

1. Add broccoli florets to a large pot of boiling, well salted water; cook until al dente, 3 - 4 minutes.
2. 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.
3. Add spaghetti in the same pot of still boiling water. Cook until al dente, about 8 minutes.