Ingredients:

  • 12 oz (340 g) dried pasta (penne, fusilli, orecchiette, or spaghetti)
  • 1 large head broccoli (about 12 oz / 340 g) — cut into small florets; stem peeled and sliced thinly
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 3 medium garlic cloves — thinly sliced or minced
  • 1/4–1/2 tsp crushed red pepper flakes (adjust to taste)
  • 1 tsp kosher salt + more for boiling water
  • 1/2 cup (50 g) grated Parmesan or Pecorino Romano, plus extra for serving
  • Zest and juice of 1 lemon (about 1 tbsp juice)
  • 1/2 cup (120 ml) reserved pasta cooking water (approx.; save more if needed)
  • Freshly ground black pepper, to taste
  • Optional: 1–2 tbsp unsalted butter (for silkier sauce)
  • Optional: 1/3 cup (35 g) toasted breadcrumbs or toasted pine nuts
  • Optional: 2 anchovy fillets (for umami)
  • Optional: 2 cups baby spinach (if you want extra greens)

Instructions:

  1. Bring a large pot of water to a rolling boil and salt generously (about 1 tbsp salt per 4–6 quarts / 4–6 L). The water should taste like the sea.
  2. Prepare the broccoli and aromatics: cut broccoli into small, even florets and thinly slice the stems so they cook evenly. Slice or mince garlic, zest the lemon, and grate the cheese.
  3. Cook pasta and broccoli together: add pasta to the boiling water and cook according to package time minus 2–3 minutes for al dente. Add broccoli florets to the pot in the last 3–4 minutes of cooking (add smaller pieces earlier if you prefer them softer). Before draining, reserve about 1–1 1/2 cups (240–360 ml) of the pasta cooking water.
  4. While the pasta cooks, heat the olive oil in a large wide skillet over medium heat. Add the garlic and crushed red pepper flakes and cook until fragrant and just turning golden (about 20–45 seconds); do not let the garlic brown. If using anchovy fillets, add them now and stir until they dissolve into the oil.
  5. Combine pasta and broccoli with the sauce: using tongs or a spider, transfer the drained pasta and broccoli directly into the skillet (or add drained pasta to the skillet and then the broccoli). Add about 1/2 cup (120 ml) reserved pasta cooking water and toss vigorously over medium heat to emulsify the oil into a light sauce; add more reserved water as needed until the sauce coats the pasta.
  6. Finish and season: remove from heat and stir in the grated Parmesan (and butter if using) to avoid graininess. Add lemon zest and juice, then taste and adjust salt, freshly ground black pepper, and red pepper flakes. The sauce should cling to the pasta; add more reserved water if it seems dry.
  7. Serve: plate and garnish with extra Parmesan, a drizzle of olive oil, and toasted breadcrumbs or nuts if desired. Key doneness cues: pasta should be al dente, broccoli bright green and tender with a bit of bite, and garlic pale golden but not brown.