Bring a large pot of salted water to a boil. Add pasta and broccoli.
In a bowl or a jar, combine zest, juice, olive oil, garlic and red pepper. Shake or whisk until well combined.
Drain pasta and return to pot (without heat) and stir in sauce.
Garnish with parmesan, salt and pepper to taste.
Substitutions and Variations
Broccoli - While fresh always has the best flavor, you can use frozen. I use 12 ounces, but the more, the merrier!Pasta - I like using a short noodle for this dish, but you can use your favorite noodle. You can substitute with homemade egg noodles or gluten free if you prefer.Lemon Zest - No lemon, no problem. Add an additional tablespoon of lemon juice or eliminate all together.Lemon Juice - Fresh squeeze or store bought in a bottle found in the produce or juice aisle. 1 lemon = about 2 tablespoons lemon juice.Olive Oil - You can substitute olive oil with butter, if needed.Garlic - I like to use minced garlic purchased in a jar in the produce section of the grocery store because I always have it on hand and it makes an easy shortcut, but you can also use fresh minced garlic.Parmesan - Garnish with fresh grated parmesan, pecorino or asiago, gruyere, mozzarella or pre-grated parmesan.Sugar - Too tangy for your taste? Add 2 teaspoons sugar.Add Protein - Shrimp and Baked Chicken are a delicious addition to this dish.Make it Cheesy - add the cheese into the sauce. Shake with other ingredients and toss!Scale this recipe using the slider in the recipe card.