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Step 1
Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.
Step 2
Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain.
Step 3
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.
Step 4
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.
Step 5
If it seems watery and separated, just keep cooking it down. It won’t be smooth- but just broken down and very very tender.
Step 6
Add the pasta. Toss well. Add more hot pasta water to keep it ” saucy.” Add the lemon zest.
Step 7
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.
Step 8
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.
Step 9
Enjoy!