Orecchiette with Parmesan, Broccoli and Lemon

At first glance, this seems like a simple combination of pasta, broccoli and lemon. But there's so much more. The pasta is slick from olive oil, scented with garlic, laced with cheese, and dotted with crushed red pepper. Such a short ingredient list, but all that flavor. Definitely a weeknight staple you need in your life.

Side dish, main dish, party dish - you will LOVE having this quick and easy recipe in your arsenal of "winning meals". And, it's EVERGREEN, meaning it's just as welcome on a cold winter night as it is a beach party. Hot, warm, chilled - it's perfection.

Quick note about the parmesan cheese: Please use a good-quality parm cheese here. There aren't that many ingredients, so the few that go into the dish REALLY matter. That doesn't mean you need Parmigiano Reggiano at $10-$15/pound. Domestic parmesan cheese is fine - I found a really good one at my market for about $6/pound - and it's less expensive if you buy a wedge and shred it yourself. Plus, when you get close to the rind, you can SAVE IT for one of my dishes that calls for it (like my Meatballs Marinara with Tagliatelle and Burrata).

Orecchiette with Parmesan, Broccoli and Lemon

12 ounces orecchiette pasta, or any pasta shape of choice
2 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup shredded parmesan cheese, plus more for serving
1 teaspoon finely grated lemon zest
Salt and ground black pepper
Crushed red pepper flakes for serving

Cook the pasta according to the package directions, adding the broccoli for the last 2 minutes of cooking. Drain and set aside.
Heat the oil in the same pot over medium heat. Add the garlic and cook for 2 to 3 minutes, until soft and gently toasted. Return the pasta and broccoli to the pot with the cheese and lemon zest. Toss to coat and heat through. Season to taste with salt and pepper.
Transfer the mixture to serving bowls and top with red pepper flakes. Serve with extra cheese on the side.

Serves 4