1
pound orecchiette
5
cups broccoli florets
2
cups peeled, chopped broccoli stems
2
cloves garlic
3
tablespoons EVOO
1
teaspoon lemon zest
¾
grated parmesan
Cook pasta; 3 minutes before done, add florets. Drain; reserve 1/2 cup pasta water. In processor, finely chop stems and garlic. Heat EVOO in pan over medium. Add chopped stems and zest; cook 3 minutes. Add 1 cup water; cook 5 minutes. Mix in cheese, pasta, florets and reserved pasta water.
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