Caramelized Lemon Pasta With Mushrooms and Broccoli Recipe - Los Angeles Times

Ingredients

• 1 medium lemon
• 5 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 pound cremini, button or shiitake mushrooms, thinly sliced
• 2 garlic cloves, thinly sliced
• 8 ounces penne, rigatoni or other short tubular pasta
• 1 bag (12 ounces) frozen broccoli florets
• ¼ teaspoon crushed red chile flakes
• Grated Parmesan, for serving