Can someone give me sm juicy n real tasty pasta recipes?
Pasta with Broccoli 1 pound farfalle pasta or other shaped pasta 2 heads broccoli, trimmed to florets (about 4 cups) 1/4 cup extra-virgin olive oil 4 tablespoons butter 3 garlic cloves, chopped 5 anchovy fillets, diced 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Parmesan Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
Lemon Pasta with Basil and Salmon 1/2 pound spaghetti pasta 1 clove garlic, minced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 tablespoon olive oil 4 (4-ounce) pieces salmon 1/4 cup chopped fresh basil leaves 3 tablespoons capers 1 lemon, zested 2 tablespoons lemon juice 2 cups fresh baby spinach leaves Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine. Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan. Add the basil, capers, lemon zest, and le
