Linguine Con Broccoli Recipe
tossed with fresh linguine & garlic crushed red pepper
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Ingredients
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Pasta & Sauce Base
Broccoli & Add-ins
Method
Pasta & Broccoli Preparation
- 1
Bring water to boil
Bring a large pot (at least 6 qt) of water to a rolling boil. Add 1 tablespoon Kosher salt to the water.
- 2
Cook linguine and broccoli
Add the fresh linguine to the boiling water and stir gently to prevent sticking. After 2 minutes of cooking (fresh pasta cooks quickly), add the broccoli florets to the same pot. Continue cooking until the linguine is al dente and the broccoli is tender-crisp, about 2–3 more minutes (total fresh pasta time ~4–5 minutes).
- 3
Reserve pasta water and drain
Before draining, ladle out and reserve 1 cup of the starchy cooking water. Drain the pasta and broccoli in a colander and set aside.
Sauce & Tossing
- 4
Infuse oil with garlic & pepper
While the pasta cooks, heat 4 tablespoons extra-virgin olive oil in a large wide sauté pan over medium-low heat. Add the thinly sliced garlic and cook gently, stirring often, until fragrant and just turning light golden (about 1–2 minutes). Do not let it brown. Add 1 teaspoon crushed red pepper flakes and cook for 10–15 seconds to bloom the heat.
- 5
- 6
Finish sauce
Add 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1 cup grated Parmesan. Toss continuously, adding more reserved pasta water as needed (up to the remaining 1/2 cup) to create a silky, lightly saucy coating that clings to the pasta. Season with 1 teaspoon freshly ground black pepper and taste for salt; add a pinch if needed.
- 7
Serve
Remove from heat. If using, stir in 2 tablespoons chopped fresh parsley. Divide among 4 plates or bowls and garnish with additional grated Parmesan and a small pinch of crushed red pepper if desired. Serve immediately.