The balance of broccoli cooked until very soft, copious amounts of toasted garlic, fresh lemon, and a handful of parmesan tastes delightful and feels healthy. This sauce is versatile and will work with any of our kinds of pasta: we like pappardelle for long noodles and fusilli for short.
Whole Wheat Pappardelle with Broccoli, Thyme, and Lemon
Adapted from Serious Eats.
- 4-5 cups of broccoli florets (or stalks, peeled and chopped)
- 5 oz. (half a box) of Community Grains Whole Wheat Pappardelle
- 4 Tbsp olive oil
- 1/2 tsp chili flakes
- 3 cloves of garlic, chopped
- 3/4 tsp fresh thyme
- Zest of 1 lemon + juice (optional)
- 1/2 cup of Parmigiano Reggiano, divided
- Bring a large pot of salted water to boil and add the broccoli florets. Cook until tender, then remove with a slotted spoon. Add the pasta and cook until al dente, reserving 1/2 cup cooking water before draining.
- In a large, heavy skillet, heat olive oil over medium heat until shimmering. Add garlic, red chile flakes, and thyme and cook until fragrant, about 1 minute, then add broccoli and toss well in the oil, cooking until completely tender, 1-2 minutes. The broccoli should be soft, and the florets falling apart.
- Add pasta to the pan with the broccoli and toss well to coat. Add half the Parmesan, the lemon zest and reserved pasta cooking water little by little until it creates a sauce that clings to the noodles. Season to taste with salt and pepper, more lemon zest, and lemon juice. Serve immediately with remaining Parmesan.