Charred Broccolini Pasta

Bring a large pot of salted water to a boil. Trim broccolini by cutting off woody bottoms and halving any thick stems lengthwise. Mince garlic.

Add pasta to boiling water and cook until al dente according to package directions. Reserve 1 cup pasta water, then drain pasta in a colander.

While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, add broccolini in a single layer and do not stir for 2–3 minutes until the bottom charrs and browns.

Toss and continue cooking another 2–3 minutes until tender-crisp and lightly charred all over. Transfer broccolini to a plate.

In the same skillet, add remaining 2 tbsp olive oil and minced garlic over medium heat. Cook for 30 seconds until fragrant, then add cooked pasta and charred broccolini.

Toss everything together, adding reserved pasta water a splash at a time until the mixture is lightly sauced and creamy (you may not use all of it). Season with salt and black pepper to taste.

Divide pasta among bowls. Top with grated parmesan, red pepper flakes, lemon zest, and fresh parsley if desired. Serve warm with lemon wedges on the side.