Lemon Garlic Broccoli Penne

Kosher salt and freshly ground pepper

1 pound penne

1 pound broccoli, head cut into florets (3 ½ cups), stems peeled and thinly sliced (1 cup)

1 clove garlic, finely grated

⅓ cup extra-virgin olive oil

2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)

0.5 cup finely grated Parmesan (1 ounce), plus more for serving

Bring a large pot of salted water to a boil. Add penne and cook 5 minutes.
Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more.
Drain, then add pasta and broccoli back to pot. Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m