Spaghetti Aglio e Olio with Broccolini

Ingredients

• 12 oz spaghetti
• 8 oz broccolini
• 6 cloves garlic
• 1 cup olive oil
• 1 teaspoon red pepper flakes
• 1 cup fresh parsley
• 1 tablespoon lemon zest
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 whole lemon

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add 12 oz of spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.

2. 2

   While the spaghetti cooks, trim the ends of 8 oz of broccolini and cut them into 2-inch pieces. In the last 3 minutes of cooking the pasta, add the broccolini to the pot.

3. 3

   In a large skillet, heat 1 cup of olive oil over medium heat. Add 6 minced garlic cloves and sauté for about 2-3 minutes until fragrant, but not browned.

4. 4

   Add 1 teaspoon of red pepper flakes to the skillet and stir for another 30 seconds to infuse the oil.

5. 5

   Once the spaghetti and broccolini are cooked, reserve 1 cup of pasta water, then drain the pasta and broccolini.

6. 6

   Add the drained spaghetti and broccolini to the skillet with the garlic oil. Toss well to combine, adding reserved pasta water a little at a time until desired sauce consistency is reached.

7. 7

   Stir in 1 cup of chopped fresh parsley, 1 tablespoon of lemon zest, and season with salt and black pepper to taste.

8. 8

   Serve hot, garnished with extra parsley and a squeeze of fresh lemon juice from the whole lemon.