| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the base
- Kosher salt
- Ice
- 1 pound spaghetti
- 1/2 cup extra-virgin olive oil
- 2 teaspoon red pepper flakes
- 6 cloves garlic, minced
- Juice of 1/2 lemon
- 1 cup freshly grated Parmigiano-Reggiano
Instructions
- Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
- Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
- Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
- Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 440 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 13 mg |
| Sodium | 442 mg |
Reviews
Absolutely delicious! I’ve always made this on my own without thinking I needed a recipe for such a simple dish. Well, I’m so glad I took the time to follow directions on how to prepare this dish properly. Tasted like a restaurant! I did hold back half of the red pepper flakes for my husband, and it was still a bit spicy for him, though. (I added more to mine!) It’s an affordable weeknight dinner that will be a staple. Thank you!
I make a version of this every year for Christmas for my family-42 years now-I found your recipe last year and it was a hit and already my daughter is asking for it again. Can’t wait for Christmas Eve!
Love it and my kids request it! I thought you snuck in a few anchovies w/the garlic??? Was the TV episode different than the recipe posted here? Anywho… my Kids never know its in there–yum!
Thank you for sharing this recipe. 30 years ago, I used to make a version of this for my Italian husband (now -ex). I thought it was something that he had imagined from his childhood. Now I see that it was legit. We added Italian seasoning back then, but I now prefer it this way.
Made this dish exactly as written…DELICIOUS!!! Will make again and again!
I made this dish for the 2nd time the other night. It was just as delicious! Easy to do (lots of dishes to wash though!) and tasted great! Plenty of flavor. I did add more broccoli and garlic (about 5+ cups of broccoli and 10+ cloves of garlic) and I cut down on the red pepper. I found that the pepper over takes the dish. This dish also reheats really well! I plan on making this again!
Delicious and easy! My mom would make this all the time, except with black pepper and no lemon. This recipe is even better. I’ll use a little less crushed red pepper next time, but it was delicious as is. I just prefer a bit less heat.
This recipe is perfect – simple ingredients and really nice flavors. Excellent!
Yum! Love Jeff’s recipes and this one is great. Simple, fast and satisfying. Thanks Jeff!
This was a winner to the whole family! I love that this comes together so quickly for those nights on the run. Way to go Jeff and thanks to the reviewers who offered their tips!