With a clever trick, broccoli florets and stems transform into a creamy sauce to coat fresh penne pasta — and it all comes together in one pan.
Allergen Note: Contains milk, tree nuts, wheat.
Bring a large pot of salted water to boil.
Slice the garlic into thin rounds. In a large pan, warm ¼ cup olive oil over low heat. Once hot, add the garlic and saute over very low heat for 5-10 minutes.
Meanwhile, add the broccoli florets to the boiling water and cook for 7-8 minutes. Once tender, add to the pan with the garlic, along with the cheese and some of the walnuts.
Add the pasta to the same pot of boiling water and cook until al dente, about 2-3 minutes. Add the cooked pasta to the pan with the broccoli, along with a splash of the pasta water. Increase the heat to medium and add another glug of olive oil. Toss well until the florets, cheese, and water begin to form a sauce and coat the pasta.
Finish with a squeeze of lemon and the rest of the walnuts, and season with salt and pepper or chile flakes to taste. Serve with a side salad!