Ingredients
Ingredients
- 250 g orecchiette pasta or other type of pasta
- 1 broccoli (with florets and stem)
- 2 cloves garlic
- 1 cup Parmesan cheese, grated
- 1 untreated lemon (for juice and zest)
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the broccoli: Cut off the hardest part of the broccoli stem. Detach the broccoli florets and divide them into small pieces. Finely chop the broccoli stem.
- Cook the broccoli: Bring a large pot of water to a boil. Add the broccoli pieces and cook for 5-7 minutes until tender. Use a slotted spoon to remove the broccoli and set aside.
- Cook the pasta: Return the broccoli water to a boil, add a generous pinch of sea salt, and cook the orecchiette pasta until al dente according to package instructions. Reserve about one cup of the pasta cooking water, then drain the pasta.
- Sauté the garlic: In a large skillet over medium-high heat, heat the olive oil. Add the garlic and sauté for 1-2 minutes until fragrant. To prevent burning, pour in one tablespoon of the reserved pasta water and stir well.
- Combine broccoli: Add the cooked broccoli to the skillet. Mash some of the broccoli with a wooden spoon to create texture, leaving some pieces intact. Season with salt and black pepper.
- Finish the dish: Pour in the reserved pasta water, then add the cooked pasta, Parmesan cheese, lemon juice, and lemon zest. Season again with salt and black pepper. Mix thoroughly so all ingredients combine and the cheese melts slightly.
Notes
- Use untreated lemons for zesting to avoid wax or pesticides.
- Reserve pasta water to help create a creamy sauce that coats the pasta.
- Do not overcook broccoli; it should be tender but retain some bite.
- Feel free to substitute orecchiette with other pasta shapes like penne or fusilli.
- Adjust seasoning at the end to your preference, especially salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Italian
