Spaghetti and Broccoli Aglio Olio
Ingredients
- 1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the base
- Kosher salt
- Ice
- 1 pound spaghetti
- 1/2 cup extra-virgin olive oil
- 2 teaspoon red pepper flakes
- 6 cloves garlic, minced
- Juice of 1/2 lemon
- 1 cup freshly grated Parmigiano-Reggiano
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