Spaghetti may have universal appeal, but here, broccoli steals the show. Bright lemon and peppery arugula also play strong supporting roles.


½ lb spaghetti

1 ea broccoli, separated into florets and thinly sliced stem

¼ cup extra virgin olive oil

4 cloves garlic, minced

1 pinch dried chili flake (optional)

2 pinch sea salt

2 tbsp butter (optional)

1 lemon, zest

½ lemon, juice

1 handful arugula

pecorino cheese, grated, to taste.


1. Bring a medium sized pot of salted water to a boil.

2. Cool the pasta according to the directions on the package.

3. Meanwhile, chop broccoli florets and stem pieces in a food processor. Reserve.

4. Warm a large saute pan over medium heat. Add olive oil.

5. Add minced garlic, and saute until fragrant.

6. Add chili flake and chopped broccoli. Season with salt and saute for 3-4 minutes.

7. Once pasta is cooked, drain from the water, reserving ¼ cup.

8. Add the pasta, butter, and reserved water to the pan with the broccoli. Cook for 1 minute, stirring to draw out the starch in the pasta.

9. Remove from heat and finish with lemon juice and zest. Add arugula, toss everything together, and transfer immediately to a bowl.

10. Finish with grated pecorino cheese.