8ouncesbite-size pastai.e. large elbows, shells, fusilli, penne, egg noodles
½cupreserved pasta water
4cupsbroccoli, about 1 poundcut into very small florets
1tablespoonolive oil
1tablespoonbutter
2cloves garlic, minced
¼-½teaspoonred pepper flakesadjust to taste
¼-½teaspoonkosher saltadjust to taste
1juice of a medium lemonabout 3 tablespoons
¼cupshredded Parmesan or Pecorino Romanoadjust to taste
Instructions
Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the pasta is done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds.
Scoop out and reserve about ½ cup of the pasta water and then drain everything into a large colander. Do not rinse.
Return the cooking pot to the stove over medium heat. Warm the oil and melt the butter. Add the garlic and red pepper. Stir and cook about 1 minute, until fragrant.
Reduce the heat to low and return the pasta and broccoli to the pot. Toss well to coat and add about half of the reserved pasta water. Add the lemon and cheese. Toss to mix throughout. Season with salt.
Add additional pasta water ONLY if the pasta looks dry. Taste the pasta and add more salt, only if needed. Serve with additional cheese and pepper flakes, if desired.