15 oz. of pasta, penne, shells or small rigatoni
5 c. broccoli florets
1 garlic clove, grated
1 lemon, zested
1/2 tsp. crushed red pepper
3 T. sliced almonds
olive oil
3 T. grated parmesan cheese
Cook the pasta according to package directions.
In a medium pan, bring 2 c. salted water to a boil. Add the broccoli and cook until soft, about 5 minutes.
Drain the broccoli and return to the pan. mash slightly with a potato masher.
Add the grated garlic and lemon zest. Stir in the red pepper flakes and the almonds.
Add mixture to the hot pasta. Drizzle with a few tablespoons of olive oil.
Toss with the parmesan cheese before serving.