Name: Smashed Broccoli Pasta
Yield: 4 servings
Ingredients: ½ lemon; Freshly ground black pepper; 4 garlic cloves, thinly sliced; Kosher salt; 1 large head of broccoli (1–1¼ lb.); 12 oz. short pasta (such as mezze rigatoni or cavatappi); 8 oil-packed anchovy fillets; ⅓ cup extra-virgin olive oil, plus more for serving; ½ tsp. crushed red pepper flakes, plus more for serving; 2 oz. Parmesan, finely grated (about 1 cup), divided

Smashed Broccoli Pasta

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A budget- and pantry-friendly pasta boasting an entire head of broccoli, bright lemon, briny anchovies, and a shower of Parmesan.

By: Epicurious (via Epicurious)

Last Updated: Mar 1, 2026

Yields: 4 servings

Instructions

Trim bottom 1" from stem of 1 large head of broccoli (1–1¼ lb.); discard. Peel tough outer layer from stem as needed; discard. Finely chop stem; cut broccoli head into 1" florets.
Using a Microplane, finely grate zest from ½ lemon into a small bowl and cover with a damp paper towel. Slice lemon into thick rounds and remove seeds; discard. Very finely chop lemon rounds (peel, pith, and flesh); set aside.
Cook broccoli stem in a large pot of boiling salted water, about 3 minutes. Add broccoli florets and cook until deep green and very tender, about 5 minutes. Using a spider or slotted spoon, transfer broccoli to a colander; reserve pot of water.
Return water to a boil. Add 12 oz. short pasta (such as mezze rigatoni or cavatappi) and cook until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.