12 ounces small pasta shells (or elbow)
2 broccoli heads, chopped into small florets
1 cup shredded cheese (I used half cup Italian blend/half cup cheddar)
For Sauce:
2 tsp lemon zest
juice from one lemon
5 tbsp olive oil
1/2 cup grated Parmesan
2 cloves garlic, minced
1 tbsp dried Italian seasoning
1/2 tsp red pepper flakes
1 tsp sugar
salt & pepper to taste
Boil water and cook pasta and a few minutes before pasta is ready add broccoli into the pot. Cover and cook til broccoli is cooked. Scoop out one cup of pasta water, reserve. drain pasta and broccoli and put in larger bowl. Then in a small bowl mix together all ingredients for the sauce along with half cup of pasta water and whisk well. Pour sauce and cheese over pasta and broccoli mix well. Use more pasta water if it is too dry….top with more Parmesan.