# What You Need:
→ Pasta & Vegetables
01 - 12 oz dried spaghetti or linguine
02 - 4 cups broccoli florets, cut into bite-sized pieces
03 - 4 cloves garlic, thinly sliced
04 - 1 small onion, finely chopped
→ Liquids
05 - 4 cups vegetable broth or water
06 - 1/2 cup whole milk or plant-based milk
→ Flavorings
07 - Zest and juice of 1 large lemon
08 - 1/4 cup freshly grated Parmesan cheese, plus more for serving
09 - 2 tbsp olive oil
10 - 1/2 tsp sea salt, or to taste
11 - 1/4 tsp black pepper
12 - 1/4 tsp crushed red pepper flakes
→ Garnish
13 - Fresh basil or parsley, chopped
# How To Make It:
01 - Heat olive oil in a large, wide pot or deep sauté pan over medium heat. Add sliced garlic and chopped onion. Sauté for 1-2 minutes until fragrant and translucent, taking care not to brown the garlic.
02 - Add dried pasta, broccoli florets, vegetable broth, and milk to the pot. Stir thoroughly to combine all ingredients. Bring the mixture to a boil over medium-high heat.
03 - Reduce heat to maintain a gentle simmer. Cook uncovered for 10-12 minutes, stirring frequently to prevent pasta from sticking. Continue until pasta reaches al dente texture and most liquid has reduced to a creamy sauce.
04 - Stir in lemon zest, lemon juice, Parmesan cheese, sea salt, black pepper, and crushed red pepper flakes. Taste and adjust seasonings as needed to achieve balanced flavor.
05 - Remove from heat and let stand for 2-3 minutes, allowing sauce to thicken slightly. Serve hot, garnished with additional Parmesan and fresh herbs if desired.
