Vegan Spaghetti Aglio e Olio with Broccoli

Ingredients

• 1 lb Spaghetti
• 2 cups Broccoli Florets
• 6 cloves Garlic
• 1/2 cup Olive Oil
• 1/2 tsp Red Pepper Flakes
• 1/4 cup Fresh Parsley

Instructions

1. 1Bring a large pot (at least 6-quart / 5.7-liter) of water to a rolling boil over high heat (approximately 400-450°F / 204-232°C). Add the 1 lb spaghetti to the boiling water and cook for 8-10 minutes, stirring occasionally, until it is tender but still firm to the bite (al dente). During the last 5 minutes of the spaghetti's cooking time, add the 2 cups broccoli florets to the pot; the broccoli should be bright green and tender-crisp when done.
2. 2While the spaghetti and broccoli are cooking, heat a large skillet (12-inch / 30-cm) over low heat (approximately 250-275°F / 121-135°C). Pour the 1/2 cup olive oil into the skillet. Add the 6 cloves garlic, thinly sliced, and sauté for 2-3 minutes, stirring frequently, until the garlic is golden brown and fragrant.
3. 3Add the 1/2 tsp red pepper flakes to the garlic and olive oil mixture in the skillet. Continue to cook for 30-60 seconds, stirring constantly, until the red pepper flakes are fragrant.
4. 4Before draining the spaghetti and broccoli, carefully scoop out and reserve 1/2 cup of the hot spaghetti cooking water into a heatproof measuring cup or bowl. Then, drain the cooked 1 lb spaghetti and 2 cups broccoli florets thoroughly using a colander.
5. 5Add the drained 1 lb spaghetti and 2 cups broccoli florets directly into the skillet with the garlic, olive oil, and red pepper flakes. Toss everything together using tongs to ensure the spaghetti and broccoli are well coated. Gradually add the reserved 1/2 cup spaghetti cooking water, 1-2 tablespoons at a time, tossing continuously, until a light, glossy sauce forms and coats the spaghetti.
6. 6Transfer the spaghetti aglio e olio to serving plates immediately. Garnish each serving with the 1/4 cup fresh parsley, finely chopped, before serving.

Related Guides