Spaghetti and Broccoli Aglio Olio

By jorenstein

Ingredients

• 1 large bunch broccoli cut into 4 cups and 1 cup thinly sliced stems
• 1 lb spaghetti
• 1/2 c olive oil
• 2 tsp red pepper flakes
• 6 cloves garlic minced
• 1/2 lemon juiced
• 1 c freshly gated parm cheese

Preparation

Step 1

Add broccoli to large pot of boiling salted water and cook aldente (3-4 minutes. Remove broc to ice bath and cook speg in same pot.

In another skillet add oil, broccoli stems, red pepper flakes and garlic. Cook over medium heat until garlic is lightly toasted. Add the florets and toss to coat and warm through.

Drain the pasta and add to skillet. Toss ingredients and adjust the seasoning. Transfer to large serving bowl and squeeze lemon juice over the top and sprinkle with parm cheese.