Broccoli Lemon Pasta

One of the few vegetables I enjoy eating is broccoli and I love lemons, so why not put together the two in a very tasty vegetarian pasta dish. I don’t use any cheese as I am interested in the lemon, but cheese may be added. A more traditional broccoli pasta is usually with sausage and the dish should always have a hint of hot pepper. I have been known to use jerk sausage that really spices it up. However, this lemony recipe is all about the spring while the hearty sausage recipe makes me think of a cold winter’s night.

Broccoli Lemon Pasta

Preparation: approximately 30 minutes || Serves 6 -8

1 lb. Orecchiette

2 heads (approx. 4 cups) of Broccoli, remove the stalks - can be saved and frozen to be used for soup

1/3 cup extra-virgin olive oil

1 clove of garlic, finely chopped

2 scallion, diced

¼ cup parsley, cut finely and save the stems

zest of 1 medium lemon

juice of ½ medium lemon

black pepper and salt as desired

red pepper flakes (optional)

Bring a large pot of water to boil. Add salt and the broccoli florets and boil for 5 minutes. Drain and cool. This could even be done the day before up to this point. Just refrigerate and bring to room temperature before preparing the sauce.

In a large skillet with a cover add olive oil, and then the garlic, scallion and chopped parsley stems. Parsley stems add extra flavor to the oil together with the garlic and scallion. Sauté for a few minutes. Then add the broccoli, stirring constantly. Add salt and pepper to taste. This should take about 10 minutes. Add red pepper flakes if desired for a lovely contrast of flavors, spicy and earthy.

Add some parsley, but reserve some for use prior to serving the pasta. Always taste before adding salt. Cook quickly as you don’t want the broccoli to lose its green color.

In the meantime, put the water on to boil. When it boils, add salt and then the pasta. I always use coarse salt from Trapani in Sicily. Remember it should be al dente and that you will need to cook the drained pasta with the sauce for a few more minutes before serving, so check on the box for the cooking time. If it says 9 - 11 minutes, cook 8 minutes if you are aiming for al dente, as you will continue cooking once the sauce is added. Also check for salt halfway through the cooking process. Always remember to keep some of the cooking water, as it is useful to lighten up the sauce if it is too thick and making it creamier in texture, and to maintain the heat of the pasta when it arrives at the table. Add a little to the broccoli together with the lemon juice and stir. Add a little olive oil if desired.

Drain the pasta and return to the pot, add the broccoli then stir in the remaining parsley and lemon zest. Serve immediately. You can serve grated Parmigiano Reggiano at the table for those who wish to add cheese.

***Note: to make a creamier version I like to blend about 1/3rd of the cooked broccoli with just enough pasta water. There is never any need for added butter or cream when you have starchy pasta water.

Recipe: Broccoli Lemon Pasta

Broccoli Lemon Pasta