Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
3 minutes before the pasta is ready, add the broccoli to the pot and cook together.
Stove
3
Reserve cup of the cooking water before draining.
⚙ Saving the cooking waterLadleorMeasuring cup
💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
4
Drain the pasta and the broccoli.
Colander
To assemble
5
Heat the olive oil in a large pot and fry the garlic and chili about 1 minute, until the garlic is lightly golden.
⚙ Pan-fryingStoveLarge pot
6
Add the drained pasta and the lemon juice with a little pasta water as needed, season with salt and black pepper and toss well.
7
Serve immediately with the Parmesan.
592calories
21 gprotein
79 gcarbs
19 gfat
● protein 15%● carbs 55%● fat 30%
Per serving (268 g), of 4 servings
For the Cooked pasta · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Large pot· Also works: Pot (Cook in two batches)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle or Measuring cup· one of them
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