Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil
  • 4 large cloves Garlic, minced finely
  • ½ teaspoon Red Pepper Flakes (Chilli Flakes)
  • 4 cups Low-Sodium Vegetable Stock (or Chicken Stock), warmed slightly
  • 12 ounces Short-Cut Dried Pasta (Penne, Rigatoni, or Fusilli)
  • 1 large head Broccoli, trimmed and cut into bite-sized florets (approx. 400 g)
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • ½ cup Grated Hard Cheese (Parmesan or Grana Padano), plus extra for serving
  • 1 teaspoon Fresh Lemon Zest, finely grated
  • 1 tablespoon Unsalted Butter (optional)

Instructions:

  1. Place the large pot over medium heat. Add olive oil. Once shimmering, add the minced garlic and red pepper flakes. Sauté gently for 60–90 seconds until the garlic is fragrant and translucent. Do not allow the garlic to brown or burn.
  2. Pour the warmed stock into the pot. Add the dried pasta and stir well to ensure it is submerged.
  3. Bring the mixture to a rolling boil over high heat. Immediately reduce the heat to medium-low or medium, ensuring a steady, gentle simmer.
  4. Simmer, uncovered, stirring frequently (every 1–2 minutes, especially the bottom) for about 8 minutes. The liquid level should be noticeably reducing and thickening.
  5. Once the pasta is approximately halfway cooked (about 8–10 minutes into cooking), add the broccoli florets and a generous pinch of salt and pepper. Stir them into the sauce.
  6. Continue to simmer and stir for another 7–10 minutes, or until the pasta is al dente (tender but with a slight bite) and the broccoli is crisp-tender. Most of the liquid should be absorbed. If the liquid evaporates too quickly, add a splash of hot water or stock (about ¼ cup).
  7. Turn off the heat and remove the pot from the hob.
  8. Stir in the grated Parmesan cheese, lemon zest, and the optional butter. Stir vigorously for 1–2 minutes; the residual heat will melt the cheese, emulsify the butter, and create a final, luscious sauce.
  9. Taste the sauce and adjust salt and pepper levels as needed. If the sauce is too thick, add a tiny bit more stock or hot water until desired consistency is achieved.
  10. Cover the pot and allow it to rest for 2 minutes before serving. Serve immediately with an extra grating of hard cheese.