Description
Tender broccoli and pasta bathed in a luscious lemon-garlic cream, speckled with fiery red pepper flakes and fresh parsley. Each bite marries silky sauce with bright citrus notes and a hint of heat.
Ingredients
- 8 ounces pasta such as penne or fusilli
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- During the last 3 minutes of cooking time add broccoli florets to the boiling water with the pasta.
- Reserve 1/2 cup of pasta cooking water, then drain pasta and broccoli and set aside.
- In the same pot or a large skillet heat olive oil over medium heat.
- Add minced garlic and red pepper flakes and sauté for about 1 minute until fragrant.
- Pour in heavy cream and stir, bringing to a gentle simmer.
- Stir in Parmesan cheese, lemon zest, lemon juice, salt, and pepper until cheese melts and sauce thickens.
- Add pasta and broccoli back into the sauce and toss to coat, adding reserved pasta water a little at a time if needed for consistency.
- Remove from heat and stir in chopped fresh parsley.
- Serve immediately with extra grated Parmesan on top if desired.
Notes
- For a lighter version substitute half and half for heavy cream
- Make sure to reserve pasta water to adjust sauce consistency
- Adjust red pepper flakes to control the level of heat
- Freshly grated Parmesan melts more smoothly than pre-grated cheese