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Add water, sea salt, and olive oil to a saucepan and bring to a boil. Once boiled add pasta.
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While water is warming, heat a large frying pan over medium. Add a couple tbsp. butter (just add extra EVOO for a vegan option!) and olive oil. Don't be afraid!
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Cut up 1/2 to 1 full BULB of garlic into rough pieces. Add to olive oil and cover so that it softens.
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Add chopped fresh tomatoes, a couple pinches of sea salt, broccoli florets, and cover again. I've been loving using sweet little cherry and grape tomatoes cut into small pieces.
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Cook the pasta to al dente (slightly hard) texture, drain, rinse, and set aside. This takes approximately 5-7 minutes. Just check a noodle with your fork!
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Once broccoli and garlic are soft and tomatoes have started to break down add a couple cups of chopped spinach. You may need to add a little more olive oil at this stage. Let the spinach wilt
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Add pasta, stir to coat, and cook a minute or so. Squeeze the juice of 1/2 to 1 lemon over top, then remove from heat and serve.