So good! If you're looking for an updated take on weeknight spaghetti, this is it. Spaghetti combined with skillet blistered cherry tomatoes and broccoli. Tossed with mint, cashews, chiles, and Parmesan.
Ingredients
8 oz dried spaghetti (or 12 oz fresh pasta)
3 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1 basket of cherry tomatoes
3 cups broccoli (or broccolini) florets
1/4 teaspoons fine grain sea salt, plus more to taste
1/3 cup chopped mint leaves
1/2 cup toasted cashews, chopped
Parmesan cheese
Shichimi togarashi (or chile flakes)
Lots of lemon zest
Directions
Bring a large pot of water to boil, salt well, and cook the spaghetti al dente, per package instructions.
In the meantime, combine the olive oil, garlic, and cherry tomatoes in a large pan or skillet. Set over medium-low heat. Cook, over medium heat, until most of the tomatoes burst, 6-7 minutes, stirring occasionally. About halfway through cooking the tomatoes, stir in the broccoli, and cook for the remaining 3-ish minutes, until the broccoli is bright green. Remove from heat, and season to taste with the salt.
When the spaghetti is cooked, drain well, and add to the skillet. Stir in the mint, cashews, and as much shichimi togarashi (or chile flakes), Parmesan, and lemon zest as you like. I typically use about 1 teaspoon of the shichimi togarashi, but each brand in strength, so go slow.
Serve in individual bowls, with more shichimi togarashi (or chile flakes), Parmesan, and lemon zest on the side!
