Pasta with Garlicky Broccoli, Lemon, + Breadcrumbs
INGREDIENTS
2 heads of broccoli, cut into medium-sized florets
kosher salt
sea salt
olive oil
2-3 large cloves of garlic, thinly sliced
big pinch of red chili flakes
1/4 cup chopped parsley plus more
pasta (regular or gluten-free); quantity up to you
lemon zest
lemon juice
1/2 cup or more panko breadcrumbs
METHOD
Bring a large pot of water to a boil and season with kosher salt. Drop in your broccoli florets and cook for 3 minutes or until al-dente. Remove from the water and set aside in a plate.
Heat up a large pan or sauté pan and add a generous amount of olive oil. Toss in your garlic and cook on medium-low heat, just until they start to become lightly golden (you don’t want to garlic to burn). Add in your chili flakes and 1/4 cup parsley and toss. Turn the heat off the pan.
Cook the pasta in the water according to package instructions (I like it al-dente). Reserve ~1 cup of pasta water.
Pour the panko into a small pan and drizzle with a good amount of oil and season with salt. Mix together and sauté until golden brown and crunchy.
While panko cooks, chop your broccoli florets in bite sized pieces and throw into the pan with the garlic. Turn the heat back on and sauté for a few minutes.
Drain your pasta and transfer into the pan. Add some of the pasta water and toss everything together. Add lemon zest,lemon juice, more parsley, and season with salt. Taste and adjust for seasoning. Cook for a couple of minutes.
Plate up the pasta and spoon over panko.
