"Ideal for wintery nights when there's nothing better to do than stay home and make pasta, this recipe was designed to cram a significant volume of vegetables into each serving without becoming a salad. It's also a good one to break out when you need to spend a little less money on dinner: At this time of year, fresh broccoli is typically even cheaper than frozen, and it may actually be the only ingredient you have to go out to purchase."
"Chop up the entire head, including the stem, and give it a blanch in boiling water before removing and cooking the pasta in the same water. Smash the softened broccoli into a chunky sauce, bolstered with bold flavors from lemon (peel, pith, and flesh), anchovies (more than you think you need), and plenty of salty Parmesan."
Ideal for wintery nights, the dish crams a significant volume of vegetables into each serving without becoming a salad. Fresh broccoli is typically cheaper than frozen at this time of year, and may be the only ingredient requiring purchase. Chop the entire head, including the stem, and blanch in boiling water. Cook the pasta in the same water after removing the broccoli. Smash the softened broccoli into a chunky sauce. Bolster the sauce with lemon peel, pith, and flesh; plenty of anchovies; and generous salty Parmesan. The method stretches vegetables into a satisfying, savory pasta suitable for a cozy, inexpensive weeknight dinner.
Read at Bon Appetit
Unable to calculate read time
Collection
[
|
...
]