Pasta With Broccoli
|Fresh broccoli||2 Pound|
|Farfalle/Shells/penne/desired pasta||1 Pound (Bow Tie)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||8 Clove (40 gm), peeled and thinly- sliced|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Hot red pepper flakes||1 Teaspoon|
Trim off and discard the lower stems of the broccoli.
Cut top of the broccoli into florets.
Steam or cook in simmering water until crisp-tender, about 7 to 9 minutes.
Drain and set aside.
Cook the pasta in a large pot of boiling salted water according to the package directions until almost tender (al dente).
Drain and rinse in cool water to stop the cooking.
In a small skillet, heat the olive oil and saute the garlic with the red pepper flakes until the garlic is golden.
Remove from the heat and stir in the lemon juice and red pepper flakes.
In a large serving bowl, toss together the drained pasta and broccoli.
Stir in the lemon juice.
Pour the garlic mixture over the pasta.
Toss well to combine.
Serve chilled or at room temperature with lemon wedges.