Broccoli, Brown Butter and Lemon Pasta Salad
  • 3 - 5 Quarts Water
  • 5 cups dried pasta
  • 1 large head of broccoli
  • 5 tablespoons butter
  • ½ red onion, diced
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon crushed red pepper
  • 1 ½ cups Parmigiano Reggiano
  • Salt & Pepper
  1. In a large pot bring water to a boil, add salt. Cut broccoli florets in half. Once the pasta has cooked for approximately half the recommended cooking time, add in the broccoli and cook until just tender.
  2. Meanwhile, in a small skillet add butter, onions and cook until just soft. Add in garlic, stir and pour over pasta and broccoli. Sprinkle chili flakes, lemon zest and juice into the mixture and gently stir. Grate the Parmigiano Reggiano and fold in.
  3. Salt and pepper to taste. Pour into serving dish and serve slightly chilled.
Recipe by jessica burns at