Weeknight Broccoli Pasta

1

Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes, until bright green and tender. Using a slotted spoon, transfer the broccoli to a bowl. In the same pot, cook the pasta according to package instructions until al dente (or slightly undercooked). Reserve 1 cup of the starchy pasta water before draining.

2

In a large skillet, heat the olive oil over medium heat. Sauté the leeks until softened and translucent. Add the anchovies, garlic, and chili flakes (if using), and cook until fragrant and the anchovies have broken down.

3

Add the cooked broccoli to the skillet along with ¼ cup of the reserved pasta water. Using a wooden spoon, gently mash the broccoli to create a rustic, emulsified sauce.

4

Stir in the lemon zest and Parmesan cheese. Add the cooked pasta along with another ¼ cup of pasta water. Toss everything together and let it cook for a few minutes, until the sauce thickens and coats the pasta. Add more pasta water as needed to loosen the sauce.

5

Season with salt and pepper to taste, then serve.

6

Top with extra Parmesan cheese and chili flakes, if desired.

7

Notes: This recipe works well with frozen broccoli florets—just cook as directed. For a vegetarian version, omit the anchovies and replace with ½ Tbsp miso paste for a similar umami flavour.