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You know the nights—it’s 6 pm, you’re tired after work, the fridge situation is looking sparse, but somehow you pull off a meal that makes everyone go back for seconds. This pasta was born on just such a weeknight at our house, and it turned out to be one of my favorite dinner recipes to date.
I’ve been making some version of this for years, but lately I’ve been taking an even simpler approach to cooking—letting a few quality ingredients do the work instead of overcomplicating things. This blistered broccolini pasta is exactly that. Charred, slightly bitter greens, with tons of garlic and a squeeze of bright lemon. And the toasted breadcrumbs on top add the most satisfying crunch (do not, I repeat, do not skip them). It’s a meal that feels elevated but comes together in about 25 minutes (most of which is just waiting for the pasta water to boil).
Here’s the thing: the magic is in the technique, not the ingredient list. So let’s talk about a few strategies that make this one better than your usual weeknight pasta.
Getting That Perfect Blister on Broccolini
This is where the flavor lives, so don’t rush it. You want to get your pan hot—like, really hot—and resist the urge to move it around too early. It’ll be tempting to stir, but don’t do it! Let the broccolini sit in that olive oil for a solid 2-3 minutes until the bottoms are properly charred and starting to get a bit crispy. It’s the char that brings the slightly smoky, almost nutty flavor that makes the whole dish.
You also want to avoid crowding the pan. If you pile everything in at once, the broccolini will steam instead of blistering, which is fine but not the goal with this recipe. If you need to, it’s well worth the extra few minutes to work in batches.
The Secret to Perfectly Al Dente Pasta
I interviewed Joshua McFadden for my Substack a while back (if you don’t know his cookbook Six Seasons, highly recommend), and he completely changed how I think about cooking pasta. His approach is simple but game-changing: you only partially cook the noodles in the boiling water, then you finish them in the sauce.
So if the package instructions for your pasta say to boil for 9-11 minutes, set your timer for 7. You want pasta that’s past the crunchy stage but still has too much tooth to it—just a little too chewy. Then you transfer it straight to the skillet with your sauce and a big splash of that starchy pasta water, and let it finish cooking there. The pasta absorbs all that garlicky, lemony flavor, and the starch from the water makes everything silky and glossy instead of oily. It’s the difference between pasta with sauce on it and pasta that’s become one with the sauce.
Don’t Skip the Breadcrumbs
I know it seems like an extra step, but the toasted breadcrumbs are a non-negotiable in this recipe. They add a buttery crunch that contrasts so perfectly with the silky pasta. I just toss panko with a little olive oil and salt and bake until golden—takes about 6 minutes. You can even make the breadcrumbs a day or two ahead and keep them in an airtight container. (Future you will be grateful.)
Final Notes for Success
- On the garlic: 6 cloves might seem like a lot, but trust me. This is a garlic-forward pasta, and it’s what gives this so much flavor. Just make sure you slice the cloves really thin, so they get evenly distributed throughout, and watch carefully once the garlic hits the pan—you want it fragrant and golden, not bitter and burnt.
- On the lemon: Use a microplane for the zest if you have one, and add both the zest and the juice. The zest gives you that bright, aromatic citrus flavor, while the juice brings the acid that makes everything pop. I always put extra lemon wedges on the table because some people (me) like to go heavy on the squeeze.
- On the red pepper flakes: I use a teaspoon, which gives it a gentle warmth. If you like more heat, go for it. If you’re cooking for kids or spice-averse people, you can dial it back or leave it out entirely.
- On the cheese: Good Parmesan is highly encouraged. A generous shower of cheese right before serving gives it that richness that makes it feel like a restaurant-level pasta.
This is the kind of weeknight dinner I want to eat on repeat—simple ingredients, big flavors, and that satisfying feeling of pulling off something delicious without really trying. Let me know if you make it, and read on for the recipe.
Description
Charred broccolini, tons of garlic, bright lemon, and the crunchiest toasted breadcrumbs—this is the kind of pasta that makes you wonder why you’d ever order out. The key is getting a good blister on the broccolini and finishing the noodles in the sauce so everything comes together silky and glossy. Simple, fast, and endlessly satisfying.
- 1 pound long pasta (spaghetti, linguine, or bucatini)
- 1 1/2 pounds broccolini, ends trimmed
- 1/3 cup extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 teaspoon red pepper flakes
- 1 lemon, zested
- 3 tablespoons fresh lemon juice
- 1 cup panko breadcrumbs
- 1 tablespoon extra-virgin olive oil (for breadcrumbs)
- 1/2 cup freshly grated Parmesan
- 1 pinch flaky sea salt, for finishing
- Toast the breadcrumbs: Preheat your oven to 350°F. Spread 1 cup panko breadcrumbs on a parchment-lined baking sheet. Toss with 1 tablespoon extra-virgin olive oil and a pinch of salt, then bake until golden. Set aside.
- Cook the pasta: Bring a large pot of heavily salted water to a boil. Add 1 pound of long pasta (spaghetti, linguine, or bucatini) and cook until just shy of al dente—a minute or two less than the package says. Reserve 1 1/2 cups of pasta water before draining.
- Blister the broccolini: While the pasta cooks, heat the extra-virgin olive oil in a large skillet over medium-high heat. Add 1 1/2 pounds broccolini, ends trimmed in a single layer (work in batches if needed—don’t crowd the pan). Let it sit undisturbed until the bottoms are charred and blistered. Toss and cook another 3 minutes until tender but still bright green. Season with salt and pepper.
- Add the garlic: Lower the heat to medium and add 6 garlic cloves, thinly sliced, 1 lemon, zested, and 1 teaspoon red pepper flakes. Let everything sizzle in the oil until fragrant, and the garlic is just starting to turn golden. Watch it carefully—you don’t want it to burn.
- Bring it together: Add the drained pasta directly to the skillet along with 1 cup of the reserved pasta water and 3 tablespoons fresh lemon juice. Toss everything together over medium heat for 2 minutes, adding more pasta water as needed until the sauce is glossy and coats the pasta. The starchy pasta water is what makes this silky instead of oily.
- Finish and serve: Taste and adjust seasoning with more salt, pepper, or lemon juice. Divide among bowls and top generously with the toasted breadcrumbs, a drizzle of olive oil, and freshly grated Parmesan. Finish with 1 pinch flaky sea salt, for finishing, and serve with extra lemon wedges on the side.
Notes
The secret to perfectly al dente pasta: finish cooking the noodles in the sauce, not the boiling water. Pull them when they still have too much tooth, then let them absorb all that garlicky, lemony goodness in the skillet. The breadcrumbs can be made a day or two ahead—store in an airtight container at room temperature.
- Prep Time: 15
- Cook Time: 15
