Yield: 6 servings

1 lb broccoli flowers, cut into small 1 inch pieces
1 tsp finely grated lemon zest
1/4 cup extra virgin olive oil
3/4 lb gluten-free pasta
3/4 cup freshly grated Parmesan cheese
salt and pepper, to taste

1. Cook the broccoli in a large boiling salted water until very tender. This should take about 8 minutes. Once the broccoli is cooked, use a slotted spoon to remove the broccoli. Rinse the broccoli with cold water, drain and place in a food processor. Add the lemon zest and oil to the food processor and pureé. Transfer the mixture to a large frying pan.
2. Cook the pasta in the broccoli water for about 9 minutes or just 3 minutes before the maximum cooking time. Reserve 1 cup of cooking water and drain the pasta.
3. Add the pasta and reserved water to the pureé. Cook over high heat, stirring, for about 5 minutes or until the sauce thickens and the pasta is cooked al dente.
4. Stir in the cheese to the pasta and add the salt and pepper, to taste. Cook the pasta mixture as you add the cheese and cook until the cheese is melted. This should take about 2 minutes. Serve immediately!

This recipe currently has 0 comments. Add your own comment in the right hand menu.