Spaghetti with Broccoli

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the broccoli by removing the tough stems at the bottom and cutting the florets into small, fine pieces.
   ▶ ≈0:20
2. 2
   Heat a large skillet over medium heat with the olive oil, garlic, and hot pepper flakes until fragrant.
   ▶ ≈0:27
3. 3
   Add the chopped broccoli to the skillet, season with salt, stir to combine, cover with a lid, and cook over low heat, stirring occasionally, until the broccoli is very tender.
   ▶ ≈0:40
4. 4
   In another pot, bring well-salted pasta water to a boil and cook the spaghetti until about two-thirds done.
   ▶ ≈0:47
5. 5
   Ladle about 2 to 3 portions of the starchy pasta water into the broccoli skillet, and as it simmers, gently mash down the broccoli pieces to help break them apart.
   ▶ ≈1:19
6. 6
   When the pasta is a couple of minutes away from being al dente, transfer it directly from the pot into the broccoli skillet along with another half cup of starchy water, butter, and a pinch of black pepper. Cook together for a couple more minutes, allowing the starch to create a silky, cream-like sauce.
   ▶ ≈1:45
7. 7
   Stir in the lemon zest and plenty of freshly grated Parmesan cheese, then cook together for a couple more minutes until everything is fully combined.
   ▶ ≈2:07
8. 8
   Plate the dish, drizzle with a little extra virgin olive oil on top, and finish with additional grated Parmesan cheese before serving.
   ▶ ≈2:34