olives on the plate
  • 2 tsp lemon zest
  • 2 tbsp lemon juice (or more!)
  • 5 tbsp extra virgin olive oil
  • 1/3 cup parmesan , finely grated
  • 2 garlic cloves , minced
  • 1 tsp mixed dried herbs (or fresh!)
  • 1/2 tsp+ red pepper flakes (add more if you want spicy!)
  • 1 tsp sugar
  • 3/4 tsp salt
  • 1/2 tsp pepper
  1. Cook pasta per the packet directions.
  2. Chop & cook broccoli – While the pasta is cooking, chop the broccoli then add it into the water when the pasta is 2 minutes from being done.
  3. Make sauce – Make the simple lemony pasta sauce
  4. Scoop out 1 cup pasta cooking water <– KEY STEP! This is how we make plenty of sauce without using tons of oil! Add 1/2 cup of this into the sauce and shake (reserve the rest of the water for later in case you need it).
  5. Put everything in pot – Drain the pasta and return to the same pot. Add the Sauce and cheese,
  6. Toss the pasta, sauce, water and cheese until it’s nice and juicy. Then DEVOUR!!

I always struggle to capture how juicy pastas like this are – when the sauce is clear rather than bright red and meaty like Bolognese. If you’re not convinced with the photos, watch the quick recipe video below!