Broccoli Pasta

01Method

1. 1

   Bring a large pot of water to a boil and season it generously with salt. Add the broccoli and cook until fork-tender but still bright green, 4 to 6 minutes.

2. 2

   While the broccoli cooks, warm a large saucepan over medium heat. Pour in the olive oil, heat for about 30 seconds, then take the pan off the heat. Stir in the garlic and red pepper flakes and allow them to infuse in the warm oil for about 1 minute.

3. 3

   Lift the broccoli out of the pot with a slotted spoon, keeping the water in the pot, and transfer it to the saucepan. Use a potato masher or sturdy fork to break the broccoli down into small pieces.

4. 4

   Return the pot of water to a rolling boil. Cook the pasta according to package directions until al dente. Keep the broccoli sauce over low heat, stirring occasionally, while the pasta cooks.

5. 5

   Before draining, scoop out about half a cup of pasta cooking water, then drain the pasta. Add the pasta to the broccoli sauce along with the Parmesan and roughly a quarter cup of the reserved cooking water. Increase the heat to medium-low and stir constantly until the cheese melts and a creamy, glossy sauce forms, adding more pasta water as needed. Finish with a squeeze of lemon if desired, adjust salt to taste, and serve.