Broccoli, lemon & chili pasta shells

Ingredients

• 12 oz dry pasta shells (conchiglie)
• 4 cups finely chopped broccoli
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon, zest and juice
• ½ cup grated Parmesan
• ¼ tsp black pepper
• ½ tsp kosher salt, plus salt for pasta water
• ¼ tsp chili flakes

Let’s make it

1. Bring salted water to a boil and start cooking pasta shells according to its package.
2. Add broccoli to the same pot for the final 3 minutes. Reserve 1 cup cooking water and drain.
3. Heat oil in the empty pot over medium heat. Stir garlic for 30 seconds, then remove from heat. Stir in chili flakes.
4. Return pasta and broccoli. Add lemon zest, juice, Parmesan, salt, pepper, and ½ cup reserved water.
5. Toss well, adding more cooking water as needed for a glossy coating.