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Smashed Broccoli Pasta
A budget- and pantry-friendly pasta boasting an entire head of broccoli, bright lemon, briny anchovies, and a shower of Parmesan.
👥 4 Servings👤 Rebecca Firkser📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●colander
- ●pan
- ●dutch oven
- ●oven
- ●spatula
- ●wooden spoon
📝 Preparation Steps
1
Trim bottom 1" from stem of 1 large head of broccoli (1–1¼ lb.); discard. Peel tough outer layer from stem as needed; discard. Finely chop stem; cut broccoli head into 1" florets.
large head of broccoli (1–1¼ lb.)1
2
Using a Microplane, finely grate zest from ½ lemon into a small bowl and cover with a damp paper towel. Slice lemon into thick rounds and remove seeds; discard. Very finely chop lemon rounds (peel, pith, and flesh); set aside.
3
Cook broccoli stem in a large pot of boiling salted water, about ⏱️ 3 minutes. Add broccoli florets and cook until deep green and very tender, about ⏱️ 5 minutes. Using a spider or slotted spoon, transfer broccoli to a colander; reserve pot of water.
4
Return water to a boil. Add 12 oz. short pasta (such as mezze rigatoni or cavatappi) and cook until very al dente, about ⏱️ 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
. short pasta (such as mezze rigatoni or cavatappi)12 oz
5
Cook 8 oil-packed anchovy fillets, 4 garlic cloves, thinly sliced, and ⅓ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium, swirling pan occasionally, until garlic is light golden and anchovies have dissolved, about ⏱️ 3 minutes. Stir in ½ tsp. crushed red pepper flakes and reserved chopped lemon, season with freshly ground black pepper, and cook ⏱️ 1 minute.
oil-packed anchovy fillets8Freshly ground black pepper
6
Remove from heat and add broccoli to pot. Using a wooden spoon or a firm heatproof rubber spatula, smash broccoli into very small pieces. Add pasta, 1 cup pasta cooking liquid, and ¾ cup finely grated Parmesan and toss aggressively, adding more pasta cooking liquid as needed to loosen, until pasta is coated in sauce. Season with kosher salt.
Kosher salt
7
Divide pasta among shallow bowls. Drizzle with more oil and top with reserved lemon zest and more red pepper flakes and remaining ¼ cup finely grated Parmesan.
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