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Experience the harmony of flavors with our Lemon Garlic Broccolini Pasta recipe. This vibrant dish pairs tender broccolini and al dente pasta, all elegantly infused with a zesty lemon-garlic sauce. A meal that's as simple as it is delicious, this recipe transforms everyday ingredients into a gourmet delight, perfect for a quick weeknight dinner or a memorable meal with friends.

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Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 1 lb your favorite pasta, I love penne or rigatoni for this dish
 ¼ cup starchy pasta water
 ½ lb OSF mini broccoli, coarse chopped
 1 tbsp olive oil
 1 tbsp butter
 34 OSF garlic scapes, chopped (you can also use regular cloves of garlic)
 12 pinches red pepper flakes (optional)
 ½ lb sweet Italian sausage (optional)
 1 lemon, peel zested and juice squeezed
 1 handful of flat leaf parsley, chopped
 grated parmesean or romano cheese

Directions

1

If you are using sausage and it is raw, grill it in a pan over a medium heat or in the oven around 350° until it is fully cooked. If it's precooked, just slice it up.

2

In a large pot, add 4-6 quarts of water and a generous amount of salt. Pasta water should taste as salty as the ocean. Put it over high heat and put a top on it if you want it to boil more quickly. When the water is at a rolling boil, add your pasta and set a timer for the boxes Al Dente instruction.

3

In a large pan (capable of holding a cooked pound of pasta) over medium high heat, add the olive oil and butter. When the fats are melted and bubbling, add the garlic and the red pepper flakes and allow them to cook until the garlic takes on a little bit of color, like a light toffee. Keep an eye on it and don't let the garlic get too dark or it will start to taste bitter.

4

Add the sliced sausage to the pan and let it get some caramelization before you turn it.

5

Add the lemon zest to the pan and then add the broccolini. Stir everything together and heat until the broccolini takes on a vibrant green hue, usually takes about a minute or so. It should be tender, but not mushy.

6

By now, your pasta is probably about ready, do a taste test to make sure it's chewy but not crunchy, we're looking for it to be SLIGHTLY underdone because it will continue to cook while we coat it in the sauce. Reserve 1/4 cup of the starchy pasta water and then drain the pasta into a colander.

7

Turn up the heat on the sauce pan and add the pasta to the pan. Add some of the starchy water, you may not need it all, we're looking for a silky coating of sauce. If it's too thin leave it on the heat to reduce, if it's too thick add some more of the starch water. Using tongs, toss the pasta in the sauce. Add lemon juice and fresh ground black pepper to taste.

8

Transfer the pasta to a serving dish and garnish the top with the chopped parsley and some grated cheese. Serve immediately!

DifficultyBeginner

Ingredients

 1 lb your favorite pasta, I love penne or rigatoni for this dish
 ¼ cup starchy pasta water
 ½ lb OSF mini broccoli, coarse chopped
 1 tbsp olive oil
 1 tbsp butter
 34 OSF garlic scapes, chopped (you can also use regular cloves of garlic)
 12 pinches red pepper flakes (optional)
 ½ lb sweet Italian sausage (optional)
 1 lemon, peel zested and juice squeezed
 1 handful of flat leaf parsley, chopped
 grated parmesean or romano cheese

Directions

1

If you are using sausage and it is raw, grill it in a pan over a medium heat or in the oven around 350° until it is fully cooked. If it's precooked, just slice it up.

2

In a large pot, add 4-6 quarts of water and a generous amount of salt. Pasta water should taste as salty as the ocean. Put it over high heat and put a top on it if you want it to boil more quickly. When the water is at a rolling boil, add your pasta and set a timer for the boxes Al Dente instruction.

3

In a large pan (capable of holding a cooked pound of pasta) over medium high heat, add the olive oil and butter. When the fats are melted and bubbling, add the garlic and the red pepper flakes and allow them to cook until the garlic takes on a little bit of color, like a light toffee. Keep an eye on it and don't let the garlic get too dark or it will start to taste bitter.

4

Add the sliced sausage to the pan and let it get some caramelization before you turn it.

5

Add the lemon zest to the pan and then add the broccolini. Stir everything together and heat until the broccolini takes on a vibrant green hue, usually takes about a minute or so. It should be tender, but not mushy.

6

By now, your pasta is probably about ready, do a taste test to make sure it's chewy but not crunchy, we're looking for it to be SLIGHTLY underdone because it will continue to cook while we coat it in the sauce. Reserve 1/4 cup of the starchy pasta water and then drain the pasta into a colander.

7

Turn up the heat on the sauce pan and add the pasta to the pan. Add some of the starchy water, you may not need it all, we're looking for a silky coating of sauce. If it's too thin leave it on the heat to reduce, if it's too thick add some more of the starch water. Using tongs, toss the pasta in the sauce. Add lemon juice and fresh ground black pepper to taste.

8

Transfer the pasta to a serving dish and garnish the top with the chopped parsley and some grated cheese. Serve immediately!

Lemon Garlic Pasta with Broccolini