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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
This recipe is made with humble pantry staples like spaghetti, broccoli, and lemon, and it's an unusual marriage between Italian and Korean flavors. Unlike traditional cream pasta, this dish is served in a spicy, soul-warming broth whose base is an unlikely candidate: milk. —James Park
Test Kitchen Notes
Featured in: I'm a Chef—but Broccoli Spaghetti Was All My Family Wanted From Me. —The Editors
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Ingredients
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8 ounces
dried pasta, like spaghetti
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1 tablespoon
unsalted butter
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1 tablespoon
extra-virgin olive oil
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4
cloves garlic, half sliced and half crushed
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1 teaspoon
red pepper flakes
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1
medium-sized onion, sliced
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2 cups
broccoli florets
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1 teaspoon
lemon zest
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2 cups
whole milk
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1/4 cup
grated Parmesan cheese
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1/2 teaspoon
kosher salt
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1 pinch
freshly cracked black pepper
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1/2 teaspoon
garlic powder
Directions
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Melt butter and olive oil in a large heavy pot over medium-low heat. When butter is melt, add sliced and crushed garlic and red pepper flakes until they are fragrant. Stir occasionally to make sure garlic and red pepper flakes don't get burnt.
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Once they are fragrant, add sliced onion and broccoli florets. Season them with salt and pepper. Toss everything until onions are translucent and florets are tender but still firm, for 3-4 minutes. Add lemon zest at the end and quickly toss everything again until it's fragrant.
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Add whole milk to the pot with salt and garlic powder and let it simmer over medium heat for 5 minutes.
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Meanwhile, cook pasta, occasionally stirring, until very al dente (2–3 minutes less than package directions). Reserve 1/2 cup of pasta water.
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Using tongs, add pasta to milk broth. Cook everything over high heat and bring everything together with pasta water and Parmesan for a minute, or until the pasta is cooked when you taste, "al dente" if you can.
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Serve pasta with freshly cracked black pepper and more grated Parmesan cheese.
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