½lbpenne pastacan be whole wheat, gluten-free, or any other kind you like
1small head of broccolicut into bite-sized pieces
2clovesgarlicminced
¼cupolive oil
1teaspoonred chili flakes
Zest of one lemon
⅓cuplemon juicefrom one lemon
¼cupbasilchiffonade
Salt and pepper to taste
Vegan parmesanoptional, see note
Instructions
Bring water to a boil.
While you’re waiting for the water to come to a boil, measure out your olive oil, mince the garlic and chiffonade the basil.
Once the water reaches a boil, salt the water and add the pasta.
Subtract 4 minutes from the pasta cooking time (see your pasta's packaging for the time). When this timer goes off, that is when you will add the broccoli to the pot.
When the broccoli and pasta finish, turn the heat to low and drain the water. It’s OK if there is a little bit of pasta water remaining, but try to keep no more than ¼ cup.
Return the pot to the heat and add the olive oil, garlic, and red chili flakes and stir for about one minute, until the garlic is fragrant.
Add the lemon zest, juice, and basil and stir to combine.
Add salt and pepper to taste and top with desired amount of vegan parmesan.
Notes
EQUIPMENT NEEDED
Sharp knife + cutting board
Minimum two-liter capacity pot with lid and draining spout
Wooden spoon + cup (I love the Squish brand)
Lemon zester
Bowls + utensils for serving
INGREDIENT NOTES
There are a few vegan parmesan cheeses on the market, or you can make your own (try this recipe from Minimalist Baker). In a pinch, you can just use nutritional yeast.