1 large broccoli

3/4 lb (375 g) spaghetti

1 onion, chopped

3 cloves garlic, finely chopped

3 tablespoons (45 ml) olive oil

1 cup (250 ml) grated Parmigiano-Reggiano

Grated zest of 1 lemon

Hot pepper flakes to taste

2 tablespoons (30 ml) toasted pine nuts

Shaved Parmigiano-Reggiano to taste

Salt and pepper

Cut the broccoli into florets. Peel and dice the stalks.

In a large pot of boiling salted water, cook the broccoli for 2 minutes. Add the spaghetti to the pot. Return to a boil and cook until the pasta is al dente, stirring frequently. Reserve 250 ml (1 cup) of the cooking water.

Meanwhile, in a skillet over medium-low heat, soften the onion and garlic in the oil until the onion is translucent. Season with salt and pepper.

Drain the pasta and broccoli and return to the pot. Add the reserved water, onion mixture, grated Parmigiano-Reggiano, lemon zest and hot pepper flakes. Toss well. Adjust the seasoning.

Serve in bowls. Garnish with pine nuts and shaved Parmigiano-Reggiano.

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