I wasn’t sold at first on the idea of lemon feauturing so prominently in a pasta dish, but I have to say that this recipe truly won me over. The citrus doesn’t taste out of place; rather, it’s the contrary. The lemon is bright, happy, and (most of all) cohesive and adhesive as it brings together the rest of the dish. 


  • 1 lb gemelli pasta
  • 1 head broccoli, chopped into florets
  • 1 tsp minced garlic 
  • 1/2 tsp red pepper flakes
  • salt and pepper
  • Extra virgin olive oil (for cooking)
  • 1/2 tsp fresh basil
  • 2 lemons, juiced +one for slices
  1. Start by cooking your pasta according to directions for an al dente cook. 
  2. Meanwhile, drizzle a pan with the olive oil. Add in the broccoli and garlic. Stir in the basil and red pepper. 
  3. Once broccoli is almost tender, stir in the juices of two lemons. 
  4. Add the cooked pasta to the pot with lemon sauce. Toss to combine thoroughly and add a few slices of lemon for flavor and color. 
  5. Serve and enjoy immediately.