"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."
"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."
The recipe concentrates a large volume of vegetables into each serving while keeping a pasta texture rather than a salad. Use an entire head of fresh broccoli, including the stem, and blanch it in boiling water before removing and cooking the pasta in the same water. Smash the softened broccoli into a chunky sauce. Bright and bold flavors come from lemon (peel, pith, and flesh), anchovies used liberally, and plenty of salty Parmesan. The dish suits winter nights and stretches a budget, since fresh broccoli is often cheaper than frozen at this time of year.
Read at Epicurious
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