This dish is a terrific go-to dish if you are short on time. There is very little prep time involved, and is a light dish that is packed with wonderful flavors.
Make sure to cook the broccoli florets until they are just a beautiful, bright green. Remember they will be cooked again when you toss the pasta back in. You want to prevent them from becoming mushy and unappetizing.
You can use any pasta you have in your pantry for this recipe. A nice pasta with ridges would work as well because it allows the sauce to get in between the edges, ensuring a perfect bite every time.
Add the reserved pasta water as needed. You probably will not need the entire cup of pasta water. Use it until you get the desired thickness of sauce you prefer.
SAVE whatever pasta water you have left over. You can use it to heat up the pasta the next day for leftovers!
This is a very versatile recipe. You can add an onion or some breadcrumbs to heighten the flavor.
This recipe will serve 4-6 people who will thoroughly enjoy it as a side dish, and will love it as a leftover!
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Ingredients for Pasta with Brown Butter and Broccoli
2-1/2 pounds fresh broccoli, cut into florets, stems discarded
2 garlic cloves, chopped
1/3 cup olive oil
2 tbsp. butter
1 tsp. kosher salt
1/4 tsp freshly ground black pepper
Zest of one lemon
Juice of one lemon
1/8 – 1/4 tsp. cayenne pepper
8 ounces linguini or spaghetti, cooked and drained
Grated Parmesan-Reggiano cheese
Bring a large pot of generously salted water to a boil over high heat.
Add the spaghetti to the water and set timer for 2 minutes less than cooking time directions.
RESERVE 1 CUP OF THE PASTA WATER.
Drain the rest and set aside.
Place butter and oil in a heavy skillet.
Cook until butter has become golden-brown, about 2- 3 minutes.
Add the garlic and cook for 1 minute.
Add the broccoli, lemon zest, lemon juice, cayenne pepper , salt and pepper and cook until broccoli florets are a beautiful bright green color.
Toss the pasta into the pan, and mix, while adding small amounts of the reserved pasta water as needed.
The pasta water should make a light sauce.
Place into serving dish and sprinkle with the Parmesan-Reggiano cheese.
It’s that simple!
