Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 10 ingredients for grocery delivery
Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.
Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain.
In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes. Stir in the miso paste (or anchovy), then add steamed broccoli, salt, pepper and the broth.
Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a “sauce”. Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.
If it seems watery and separated, just keep cooking it down. It won’t be smooth- but just broken down and very very tender.
Add the pasta. Toss well. Add more hot pasta water to keep it ” saucy.” Add the lemon zest.
Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in some optional pecorino.
Divide among pasta bowls and top with any of the garnishes you like. Grated Parmesan or pecorino adds depth,basil ribbons add flavor, and a drizzle of truffle oil elevates.