Spaghetti and Broccoli Aglio Olio - The Olive Tap Recipes

Ingredients

• 2 Heads of Broccoli, cut into about 6 cups of florets and 1 cup of thinly sliced stems
• 1 Tablespoon salt
• 1/4 cup of The Olive Tap’s Roasted Garlic Olive Oil
• 1 Lb. Spaghetti, Linguini or Penne
• 1 tsp. Red pepper flakes (more or less to taste)
• Juice of 1/2 lemon, or 1 Tbsp of The Olive Tap’s Sicilian Lemon White Balsamic Vinegar
• 1 Cup Parmigiano Reggiano