Directions
- 1Cut off the stalks and trim them. Cut them into half-inch rounds.
- 2Put that in water, cook it 8 to 10 minutes until the broccoli stalks are done.
- 3Some spinach, add that for just 20 seconds. Strain that out and put that into a blender.
- 4Meanwhile, cook the florets in about 3 minutes. Take those out, reserve them.
- 5Cook your pasta. Drain that and put it back in the pot.
- 6The sauce has three things to give it punch: capers, red pepper flakes, a little bit of garlic. And of course there's some butter in it too, which gives it a lot of depth and a little bit of fat which it needs. That goes into the pot with the cooked pasta.
- 7Add the florets to that, a little bit of cheese, a little bit of extra lemon zest.
- 8Cook that for 2 or 3 minutes on medium, medium-high.
Ingredients
- 1 broccoli stalks
- 8 cups water
- 1 handful spinach
- 1 tablespoon capers
- 1 pinch red pepper flakes
- 1 clove garlic
- 2 tablespoons butter
- 1 lemon
- 1 broccoli florets
- 1 serving pasta
- 1 handful cheese
Equipment
knifeblenderpotstrainergrater
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