The food lab better home cooking through science ( PDFDrive ) 845

the minced garlic, anchovies, and pepper flakes and toss until fragrant, about 30 seconds Remove from the heat and stir in the butter Set aside Place the pasta in a large pot and cover with hot water Add a large pinch of salt and bring to a boil over high heat, stirring occasionally to keep the pasta from sticking Continue to cook until the pasta is fully softened but retains a slight bite in the center (about 1 minute less than the box recommends after the pasta reaches a boil) Drain the pasta, reserving ½ cup of the cooking liquid, and return to the pot, set over medium-low heat Add the broccoli, using a rubber spatula to scrape out any garlic and juices from the pan Increase the heat to high, add half of the reserved pasta water, and stir until the sauce comes together and coats the pasta, about minutes, adding more pasta water as necessary until the desired consistency is reached Stir in the lemon zest and juice and cheese and season to taste with salt and pepper Serve immediately, passing Parmesan at the table PASTA WITH GARLIC AND LOTS OF VEGETABLES This is a dish best made in the spring, when the bright green vegetables are at their crispest, sweetest, and brightest Asparagus in particular is sweet and crisp when first picked As it sits out of the soil, its sugars rapidly transform into starches Even after a day, there is a striking difference in its sweetness, which is why winter asparagus—usually shipped long distances from warmer climates—is never as good as the stuff you get from the farmers’ market in the spring Of course, once you know the basic process for this dish —blanching and chilling your vegetables, making your garlic oil, and then combining everything at the last minute—you can improvise, using whatever vegetables look best SERVES 4 TO 6 Kosher salt 8 ounces asparagus, ends trimmed and cut on a bias into 2-inch segments 1 medium zucchini, split lengthwise and cut into ¼-inch half-moons ... best made in the spring, when the bright green vegetables are at their crispest, sweetest, and brightest Asparagus in particular is sweet and crisp when first picked As it sits out of the soil,... farmers’ market in the spring Of course, once you know the basic process for this dish —blanching and chilling your vegetables, making your garlic oil, and then combining everything at the last minute—you... after a day, there is a striking difference in its sweetness, which is why winter asparagus—usually shipped long distances from warmer climates—is never as good as the stuff you get from the farmers’ market in the spring