INGREDIENTS
-8oz spaghetti noodles
-5 tablespoons of olive oil
-3 cloves of garlic finely minced
-4 pieces of broccoli rabe, sliced into bite-sized pieces.
-⅓ cup of grated fresh parmesan cheese
-Pinch of salt & pepper
-Squeeze of fresh lemon juice

METHOD
-Cook pasta according to box instructions, being sure to salt the boiling water before putting in the noodles
-Place a large sauté pan on medium-high heat and add 4 tablespoons of olive oil, sauté the broccoli rob for 5 minutes. They should get a nice brown crisp on them. Add the minced garlic and sauté for an additional minute
-Strain the pasta but be sure to save at least a cup of the pasta water before doing so.
-Put your pasta back into the pot you cooked it in and add ¼ cup of the pasta water.
-Now pour in the sauté broccoli and garlic as well as any residual oil in the pan to the pasta.
-Begin to swirl the pasta vigorously in the pot. A creamy sauce will begin to form, this is an emulsification of the water and oil. If your sauce is not forming add another tablespoon or 2 of olive oil. If the sauce is too thick, thin it out with more pasta water. Do so until you have a balanced sauce.

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