Broccoli With Fettuccine, Lemon Zest And Parmesan
serves 2-4
This broccoli-heavy pasta gets a lot of its flavor at the end of cooking. Red pepper flakes add spice, lemon zest adds brightness and perfume, and parmesan adds umami richness.
1/2 pound fettuccine
1 pound broccoli, cut into small florets
1 tablespoon olive oil, plus more for drizzling
1/2 teaspoon red pepper flakes
1 teaspoon lemon zest
1/4 cup freshly grated parmesan
prep: 10 minutes
total: 25 minutes
large pot
large skillet
colander
1. Bring a large pot of water and 2 teaspoons salt to a boil. Add the fettuccine and cook until it's al dente. Reserve 1/2 cup of the pasta water. Prep the broccoli.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When it's hot and shimmering, add the broccoli florets to the pan and sprinkle them lightly with salt and pepper. Leave them alone to brown, 2 minutes.
3. Add a splash of pasta water to the broccoli and reduce the heat to medium. Cook, stirring occasionally, until the broccoli is barely tender, another 3 minutes.
4. Drain the pasta and toss it with the broccoli. Add the red pepper flakes, lemon zest and parmesan, and toss to combine. Serve with a drizzle of olive oil and more parmesan.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When it's hot and shimmering, add the broccoli florets to the pan and sprinkle them lightly with salt and pepper. Leave them alone to brown, 2 minutes.
3. Add a splash of pasta water to the broccoli and reduce the heat to medium. Cook, stirring occasionally, until the broccoli is barely tender, another 3 minutes.
4. Drain the pasta and toss it with the broccoli. Add the red pepper flakes, lemon zest and parmesan, and toss to combine. Serve with a drizzle of olive oil and more parmesan.
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