Pasta with Broccoli Sauce
Makes: 4 servings
- 1 pound orecchiette
- 5 cups broccoli florets
- 2 cups peeled, chopped broccoli stems
- 2 cloves garlic
- 3 tablespoons EVOO
- 1 teaspoon lemon zest
- 3/4 grated parmesan
- Cook pasta; 3 minutes before done, add florets. Drain; reserve 1/2 cup pasta water. In processor, finely chop stems and garlic. Heat EVOO in pan over medium. Add chopped stems and zest; cook 3 minutes. Add 1 cup water; cook 5 minutes. Mix in cheese, pasta, florets and reserved pasta water.