About this recipe
High heat makes broccolini sweet and a little smoky before it meets the pasta. Lemon zest and Parmesan pull it together without cream.
Twelve ounces of spaghetti feeds four. Save the pasta water; that is what makes the sauce glossy.
If the skillet is crowded, char in two batches so the vegetables blister instead of steam.
PASTA
Step 1
Bring a large pot of well-salted water to a rolling boil. Cook spaghetti until al dente, usually 8 to 10 minutes. Reserve 1 cup pasta water, then drain.
CHAR THE BROCCOLINI
Step 2
Heat olive oil in a large skillet over high heat until it shimmers.
Step 3
Add broccolini and cook undisturbed 2 minutes, then toss until blistered and tender-crisp, 4 to 5 minutes more.
Step 4
Lower heat to medium. Add garlic and chili flakes; cook 30 to 45 seconds until fragrant.
FINISH
Step 5
Add pasta, Parmesan, lemon zest, and a splash of pasta water. Toss until glossy, adding more water as needed.
Step 6
Taste for salt and serve immediately.
Tips
Get the skillet screaming hot before the broccolini hits. Char needs dry heat, not steam.
Reserve at least 1 cup pasta water. The starch is what emulsifies cheese and oil.
Add garlic after the char so it browns in residual heat instead of burning in the empty pan.
Swaps
BroccoliniBroccoli florets
Cut small so stems blister in the same time as florets.
ParmesanPecorino Romano
Saltier. Start with less and taste before adding more pasta water.
Equipment
large pot · cast-iron or stainless skillet · tongs
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