I get a lot of requests for this recipe. Mostly 'cause I make it a lot. Twice in the last week, actually. Once while my sister was here and once when a friend was feeling under the weather. It's sort of my go-to recipe, you could say. It's easy to make and I always have the ingredients on hand, so if you've ever been a guest in my home and/or invited me to a potluck dinner and/or something good/bad happened to you and/or it's Tuesday, it's safe to say I've probably served you some version of this meal.
(That's asparagus in the photo, by the way. Not broccoli. Equally tasty.)
Lemon Broccoli Pasta
adapted from Ina Garten's "Broccoli and Bow Ties"
- 1/2 pound pasta of your choice (I use farfalle or penne)
- 6-8 cups fresh broccoli florets (or asparagus cut into approximately 2-inch pieces)
- 1 lemon
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon fresh garlic, minced
- 2 teaspoons kosher salt
- freshly ground pepper
- 2-3 handfuls of freshly grated Parmesan cheese
- handful of toasted pine nuts (optional)
Cook pasta according to manufacturer's instructions. Add broccoli to the pot during the last 2-3 minutes of cooking. Drain.
While pasta is cooking, place the following ingredients into a pan set over medium-low heat: butter, olive oil, garlic, zest of one lemon. Cook just until butter is melted and you can start to smell the garlic. Remove from heat.
Add the juice of the lemon and salt and pepper. Pour over pasta and broccoli. Add Parmesan and pine nuts. Serves 4 as a meal or 6 as a side.