Spaghetti with Broccoli and Lemon: Yummy!

[Guest guest]

Serves 4:

 

12 oz. whole wheat spaghetti

3 tsp. extra virgin olive oil

4 cloves garlic, thinly sliced

1 1 lb. package fresh or frozen broccoli florets (thawed if frozen:

fresh, of course, tastes best)

1/2 tsp. crushed red pepper flakes

1 tsp. salt

1 lemon: zest finely grated and juice squeezed

1 cup grated Parmesan or soy Parmesan (4 oz.)

 

Cook pasta to al dente. Reserve 1 cup of cooking water, drain pasta

and return it to the pot.

 

Heat oil in a medium skillet over medium heat. Add the garlic and

stir until garlic is golden (about 1 - 2 minutes). Add broccoli, red

pepper, and salt. Cook until heated through, about 1 - 2 minutes.

 

Add the broccoli mixture plus lemon juice, Parmesan and reserved

pasta water to the pasta. Cook over medium heat, stirring until

combined and heated through, about 2 - 3 min.

Sprinkle liberally with lemon zest and serve.