There are moments, when eating this pasta, the broccoli tastes so creamy and garlicky, we’re reminded of alfredo sauce — without the cream! The balance of mellow broccoli cooked until very soft, copious amounts of properly toasted garlic, and a good handful of parmesan perform this trick. Pappardelle or any broad, flat pasta you can fit into a spoon, such as farfalle or creste di gallo, work well with the broccoli.
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
- 1 lemon, zested
- 1/2 cup of parmesano 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.