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Spaghetti with Broccoli and Lemon

Photo: Anna Williams; Styling: Anna Last
Prep time 5 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 12 ounces spaghetti (3/4 box)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 1-pound package frozen broccoli florets, thawed
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt
  • 1 lemon, zest finely grated and juice squeezed
  • 1 cup grated Parmesan (4 ounces)

Nutrition Information

  • calories 527
  • caloriesfromfat 27 %
  • protein 20 g
  • carbohydrate 72 g
  • sugars 2 g
  • fiber 7 g
  • fat 16 g
  • satfat 4 g
  • sodium 760 mg
  • cholesterol 10 mg

How to Make It

  1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.

    Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the broccoli, red pepper, and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes.

    Add the broccoli mixture, lemon juice, Parmesan, and the reserved pasta water to the pasta. Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.