Lemon Garlic Broccoli Parmesan Pasta

• 12 oz linguine pasta
• 3 cups broccoli florets
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/4 cup reserved pasta cooking water
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente.
2. During the last 3 minutes of pasta cooking time, add broccoli florets to the boiling water with the pasta to cook until tender but still bright green. Drain pasta and broccoli, reserving 1/4 cup of the cooking water.
3. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and slightly golden, stirring frequently to prevent burning.
4. Add lemon zest, lemon juice, and red pepper flakes (if using) to the skillet. Stir to combine and cook for 30 seconds to release flavors.
5. Add the drained pasta and broccoli to the skillet and toss well to coat in the lemon garlic sauce. Gradually add the reserved pasta cooking water to help the sauce coat the pasta evenly.
6. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt and freshly ground black pepper to taste.
7. Sprinkle chopped fresh parsley over the pasta before serving for a fresh finish.

Chef tips

• For a nuttier flavor, lightly toast the Parmesan cheese before adding it to the pasta.
• Substitute linguine with spaghetti, fettuccine, or penne based on preference or pantry availability.
• If you want to add protein, toss in toasted pine nuts or chickpeas at the end.
• Use vegan Parmesan or nutritional yeast to make this dish vegan-friendly.
• Be careful not to overcook the broccoli; it should remain slightly crisp to maintain texture and nutrients.