Steps
- Cook 350g of dried pasta shells in salted boiling water. Cut 2 large broccoli heads into small florets and add for the final 1-2 minutes.
- Mix 5 tablespoons of extra virgin olive oil, ⅓ cup of finely grated Parmesan, 2 minced garlic cloves, 1 teaspoon of mixed dried herbs, ½ teaspoon of chili flakes, 1 teaspoon of sugar, ¾ teaspoon of salt, and ½ teaspoon of black pepper.
- Reserve 1 cup of pasta cooking water, then drain the pasta and broccoli. Return them to the pot off the heat. Stir half the reserved water into the sauce.
- Add the sauce, 1 cup of grated cheddar, 2 teaspoons of lemon zest, and 2 tablespoons of lemon juice to the pasta. Stir vigorously until creamy, adding more reserved water if needed. Serve immediately.