Spaghetti with broccoli

Cut the hard stem off the bottom of the broccoli heads and chop the rest really fine.

Heat the olive oil, garlic and peperoncini in a large skillet; once sizzling, add the broccoli with a good pinch of salt and cook a few minutes.

Have well-salted pasta water heating on the stove; cover the broccoli and cook on low, stirring now and then, until the water boils.

Add the spaghetti to the boiling water and stir.

When the pasta is about two thirds cooked, add two or three ladlefuls of the starchy cooking water to the broccoli and smoosh the broccoli down as it cooks until very well cooked.

A couple of minutes shy of al dente, move the pasta to the skillet with another half cup of starchy water, the butter and black pepper; cook a couple of minutes until the starch makes a creamy sauce.

Add lemon zest and grated parm and stir, cooking together a couple of minutes.

Serve with a little extra virgin olive oil and more parm on top.