Serves 4 to 6 | Total Time 20 minutes
Kosher salt, to taste
1 pound spaghetti
1 cup frozen broccoli florets
1 cup frozen peas
1 tablespoon minced garlic
1 1/2 tablespoon olive oil
Freshly grated Parmigiano-Regianno cheese, optional
Bring a large pot of cold water to a boil; season generously with salt. Add the pasta and cook, stirring occasionally, about 8 minutes until tender (not mushy). Add the broccoli and peas and cook for an additional 2-4 minutes, until vegetables are tender. Drain the pasta.
Heat the pot on medium heat to evaporate any remaining liquid. Add the oil and garlic. Cook for 4 minutes, stirring occasionally to prevent from browning. Add the pasta and vegetables back to the pot and mix the garlic throughout the pasta. Adjust seasoning to taste. Serves 4 to 6. Serve with freshly grated Parmigiano-Regianno. Cook with soul. Eat with pleasure!
Lemon zest, flat leaf parsley, freshly ground black pepper.