prep time: tbd
cook time: tbd
1 1/2 pounds broccoli - cut into florets
1/2 pound dried linguine
5 tablespoons olive oil
2 medium garlic cloves - minced
1/8 teaspoon dried red pepper flakes
2 tablespoons lemon juice
1/3 cup grated parmesan cheese + additional for serving
1/4 cup pine nuts - toasted
1. blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes. drain and refresh broccoli under cold water. drain again. set aside.
2. cook pasta in a large pot of boiling salted water until al dente. drain well. meanwhile, heat olive oil in heavy large skillet over medium-low heat. add minced garlic, stir 1 minute. add red pepper flakes to skillet, stir 30 seconds. add broccoli, stir until heated through, about 2 minutes.
3. add pasta to skillet and turn to coat with olive oil. add lemon juice and toss to coat. mix in 1/3 cup parmesan cheese. season pasta generously with salt and pepper to taste. transfer to heated platter. sprinkle with toasted pine nuts. serve with additional parmesan.