Lemon Parmesan Broccoli Pasta with Garlic and Red Pepper
Small pasta shells tossed with garlicky broccoli, lemon, olive oil, and two cheeses.
Equipment
- Large pot
- Large skillet
- Colander
- Microplane or zester
Ingredients
Main Ingredients
- 12 oz dried small pasta shells
- 2 large heads broccoli cut into small florets, about 1 1/2 pounds
- 1 cup shredded cheese such as mozzarella
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 5 tbsp extra virgin olive oil
- ⅓ cup Parmesan finely grated, plus more for serving
- 2 cloves garlic minced
- 1 tsp dried Italian herbs
- ½ tsp red pepper flakes
- 1 tsp sugar
- ¼ tsp salt for the sauce
- 2 tsp salt for the pasta water
- ½ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil the shells in salted water until al dente and save 1 cup of the cooking water.
- Bloom the garlic. Warm the olive oil in a large pan and stir the garlic and pepper flakes for 30 seconds.
- Soften the broccoli. Add the florets with the salt, pepper, and sugar and cook 5 to 7 minutes until tender and bright green.
- Toss. Add the pasta, lemon zest, lemon juice, and Parmesan, then splash in pasta water until glossy.
- Finish. Fold in the shredded cheese and herbs and top with extra Parmesan.
Notes
Substitutions: Penne or fusilli can replace the shells. Add cooked chicken, shrimp, or white beans for protein.
Tips: Salt the pasta water well, save a cup of it, and add the lemon near the end.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.