I watched Jeff Mauro make this for his Italian Grandmother yesterday on the Food Channel (she heartily declared it "Delishioso!!"), and it looked SO good!!!
(serves 6-8)
1 large bunch of broccoli crowns*, cut into about 5 cups of florets
Kosher salt
Ice
1 lb. whole grain* spaghetti
1/2 cup EVOO
1-2* t. crushed red pepper flakes (to taste)
6 cloves of garlic, minced
Juice of half a lemon
1 cup freshly grated Parmiagiano-Reggiano cheese
Add the broccoli florets to a large pot of boiling, salted water, and cook til al dente, 3-4 mins. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry. Add the spaghetti in the same pot of water. Cook until al dente, about 8 mins. Meanwhile, add the oil, red pepper flakes, and garlic to a large skillet over med.-low heat, and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant., about 8 mins. Add the florets, toss to coat and warm through. Drain the pasta in a colander set in the sink., and add the pasta to the skillet. Increase the heat to med.-high. Toss the ingredients and adjust the seasoning, if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice all over top, and sprinkle with the cheese. Bon Appitito!!
"May the God of hope fill you with all joy and peace in believing, so that by the power of the Holy Spirit you may abound in hope." ~ Romans 15:13
Have FUN today!!
Love,
MM
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