Fettuccine with Broccoli
Ingredients
fettuccine
broccoli, cut into small florets
olive oil,
red pepper flakes
1 teaspoon lemon zest
parmesan cheese
Directions
1. Cook the fettuccine until it's al dente. Reserve 1/2 cup of the pasta water.
2. In a skillet over medium-high heat heat the olive oil until it's shimmering, then add the broccoli florets to the pan and sprinkle them lightly with salt and pepper. Leave them alone to brown, 2 minutes. Add a splash of pasta water to the broccoli and reduce the heat to medium. Cook, stirring occasionally, until the broccoli is barely tender.
3. Drain the pasta and toss it with the broccoli. Add the red pepper flakes, lemon zest and parmesan, and toss to combine. Add a drizzle of olive oil and more parmesan when serving.