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Garlic Pasta with Broccoli, Parmesan And Red Pepper Flakes


  • 1 lb malfada pasta water reserved
  • 4 tbsp salted butter divided
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1 large head of broccoli finely chopped
  • 10 garlic cloves finely chopped
  • 1/2 cup white wine
  • The zest from 1 lemon
  • The juice from 1 lemon
  • 2 cups parmesan cheese divided
Garlic Pasta with Broccoli, Parmesan And Red Pepper Flakes


  1. Boil pasta in heavily salted water according to directions. Drain and reserve at least two cups of pasta water
  2. Meanwhile, add 2 tbsp salted butter, 2 tbsp olive oil and red pepper flakes to a large pan over medium-high heat. Cook for 2-3 minutes until the butter has dissolved and the red pepper flakes are beginning to sizzle. Immediately add broccoli, garlic and a pinch of salt then stir until everything’s mixed together. Add white wine and let it cook for another 3 minutes.
  3. Add al dente pasta to the broccoli pot and add the remaining 2 tbsp of butter, the lemon zest, lemon juice, and 1 cup parmesan cheese and stir. Add pasta water, little by little, and keep stirring until each noodle has a glossy finish and is coated with the broccoli mixture.
  4. To plate, add pasta then top with more parmesan cheese and another pinch of red pepper flakes

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