- 4
- 15 mins
- 35 mins
Ingredients
- 3 tbsp kosher salt - divided
- 12 oz. uncooked whole wheat think spaghetti (or spaghettini)
- 6 tbsp. extra virgin olive oil - divided
- 1 1/2 cups shaved broccoli florets
- 2 tbsp. minced yellow onion
- 2 minced garlic cloves
- 1/2 tsp. crushed red pepper
- 1 cup chopped fresh-leaf parsley
- 1/4 cup toasted pine nuts
- 6 fresh basil leaves
- 1 tsp. lemon zest plus 2 1/2 tbsp. fresh juice
- 1 tsp. black pepper
- 1 1/2 oz pecorino Romano cheese, grated
Preparation
Step 1
Bring a large pot of water and 2 tbsp plus 1 tsp salt to a boil over medium high heat. Add pasta and cook according to package directions, until al dente. Drain pasta, reserving 1/2 cup pasta cooking water.
Heat a large skillet over medium heat. Add 2 tbsp of the oil. Swirl to coat. Add shaved florets, onion, garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add parsley, pine nuts and basil leaves; stir to incorporate.
Remove skillet from heat. Add drained pasta and toss to coat. Add lemon zest, lemon juice, pepper 1/4 cup of the reserved water and remaining 2 tsp salt. Toss to incorporate. Add remaining 1/4 cup pasta water, 1 tbsp at a time as needed to reach desired consistency. Sprinkle with cheese and drizzle with remaining 4 tbsp oil.
Serve hot
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