Broccoli Pasta with Parmesan & Lemon
This simple yet delicious broccoli pasta recipe with parmesan, garlic, red pepper flakes and lemon is one of my go-to's. It's super flavorful, only requires a handful of ingredients, and beyond easy to throw together.
Equipment
- Large Skillet
Ingredients
- 1 lb Mafalda Pasta water reserved
- 4 tablespoon Salted Butter divided
- 2 tablespoon Olive Oil
- ½ teaspoon Red Pepper Flakes
- 1 large head Fresh Broccoli finely chopped
- 10 Cloves Garlic finely chopped
- ½ cup Dry White Wine
- 1 whole Lemon, zested and juiced
- 2 cups Parmesan Cheese divided
Instructions
- Boil pasta al dente in heavily salted water according to directions. Drain and reserve at least two cups of pasta water
- Meanwhile, add 2 tablespoon salted butter, 2 tablespoon olive oil and red pepper flakes to a large nonstick skillet over medium-high heat. Cook for 2-3 minutes until the butter has dissolved and the red pepper flakes are beginning to sizzle. Immediately add finely chopped broccoli, garlic and a pinch of salt then stir until everything’s mixed together.
- Add white wine to the broccoli mixture and let it cook down and reduce for another 3 minutes.
- Add the strained, al dente pasta to the broccoli skillet and add the remaining 2 tablespoon of butter, the lemon zest, lemon juice, and 1 cup parmesan cheese and stir. Add reserved pasta water, little by little, and keep stirring until each noodle has a glossy finish and is coated with the broccoli mixture.
- To plate, add pasta then top with more parmesan cheese and another pinch of red pepper flakes. Serve with remaining parmesan cheese.