Garlic-Butter Pasta with Charred Broccoli and Lemon
Ingredients
- 1 poundpasta
- 1½ poundsbroccoli
- 6 tablespoonbutter
- 6 clovegarlic
- 1lemon
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
- ½ cupparmesan cheese
- 2 tablespoonolive oil
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut 1.5 pounds broccoli into bite-sized florets.
- 03
Zest and juice 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute shy of al dente (it will finish cooking later); drain and set aside.
- 02
While water heats, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli florets in a single layer and let them sit undisturbed for 3–4 minutes until the bottoms brown. Stir, spread again, and cook another 2–3 minutes until charred and tender. Transfer to a plate.
- 03
In the same skillet, melt 6 tablespoons butter over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant but not browned.
- 04
Return pasta to the skillet with the garlic butter. Add the charred broccoli, juice of 1 lemon, and a generous pinch of salt and black pepper. Toss over medium heat for 1–2 minutes, adding a splash of pasta water if the mixture seems dry.
- 05
Divide among bowls and top with parmesan cheese. Serve immediately.
Spice Tips
For warmth without heat, add ½ teaspoon smoked paprika with the garlic butter. For a gentle kick, increase the red pepper flakes to ½ teaspoon or add a pinch of cayenne. A handful of fresh basil or parsley stirred in at the end adds brightness.
This recipe works best with fresh, high-quality parmesan—grated or shaved. For a protein boost, add 8 ounces shrimp or diced cooked chicken to the skillet with the garlic butter.