Spaghetti & Broccoli

Directions

1. 1
   In a small bowl, add the minced garlic, lemon zest and red pepper flakes; whisk and reserve for later.
2. 2
   Place a large heatproof serving dish or bowl in the oven, heated @ 200 degrees. Note: I sometimes use a large saute pan.
3. 3
   Start a large pot of salted water to boil. Cook the spaghetti noodles half way. Add the broccoli. Finish cooking until pasta is al dente and broccoli is tender. Reserve 1/4 cup of the pasta water - divide in half.
4. 4
   Meanwhile, in a nonstick pan, heat the first 3 tablespoons of olive oil; add onion and saute until soft.
5. 5
   Add the sliced garlic and 3/4 teaspoon sea salt, stir until the garlic is pale yellow colored.
6. 6
   Take pan off the heat. Stir in the reserved minced garlic/lemon zest/red pepper flakes and add 2 tablespoons of the pasta water. Reserve until needed in step #8.
7. 7
   Drain the spaghetti/broccoli and transfer to the warmed serving bowl or dish. Add the last 3 tablespoons of olive oil and the remaining pasta water - toss to coat.
8. 8
   Now add the reserved onion/garlic, olive oil mixture (from step #6) and the first half of grated cheese, toss to combine.
9. 9
   Sprinkle with the last half of the grated cheese and serve.
10. 10
    Or at this point you can cover with foil and let sit in oven for up to a half hour - the pasta and broccoli will be cooked a bit more...but personally, I like it that way.