Braised Broccoli Pasta

Preparation

1. Step 1

   Prepare the broccoli: Trim and discard the thick, woody stem, removing it where the branches begin. Next, trim off the top inch of the broccoli florets, reserving the leafy tops. Roughly chop the remaining broccoli stems and add to a food processor; pulse into small pieces. Add the onion and garlic and pulse until it forms a slushy green mixture, scraping the sides of the bowl as needed. (You should have about 1 ½ to 2 cups.)

2. Step 2

   Add ¼ cup olive oil to a medium lidded saucepan and heat over medium-high. Stir in the blended broccoli mixture and the crushed red pepper, season with 1 teaspoon salt and ½ teaspoon pepper, and cook, stirring occasionally, until fragrant and burbling, 3 to 4 minutes.

3. Step 3

   Add the stock and bring to a boil over high.

4. Step 4

   Once the liquid boils, stir in the pasta and reserved broccoli florets, reduce the heat to medium, cover and cook, stirring seldomly, 10 minutes. (Cooking with the lid on preserves the moisture and helps the pasta cook evenly at this point, without the need for attentive stirring.)

5. Step 5

   While the pasta cooks, prepare the oregano bread crumbs: In a medium skillet, heat 2 tablespoons olive oil over medium. Add the bread crumbs and oregano, season generously with salt and pepper, and cook, stirring attentively, just until golden and toasted, 2 to 3 minutes. Transfer to a paper towel-lined plate.

6. Step 6

   After the pasta has simmered for 10 minutes, remove the lid and continue to cook, stirring frequently, until tender and saucy, another 5 minutes or so. (You’ll want to be more attentive toward the end of cooking, stirring more actively and adding a splash of water if needed.) Stir the lemon zest and juice into the pasta and season to taste with salt and pepper.

7. Step 7

   Divide among bowls, drizzle with olive oil until glistening and sprinkle with cheese, if desired. Shower with oregano bread crumbs and serve immediately.