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Spaghetti Aglio e Olio with Roasted Broccolini

Spaghetti Aglio e Olio with Roasted Broccolini reads citrus 6.4, umami 6.1 and sourness 5.5 on Palate's 0–10 flavor X-ray — a Italian main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 5.7 / 10
• Sour & Bright — 8.1 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Citrus 6.4 · Umami 6.1 · Sourness 5.5 · Fruity 4.9 · Salinity 4.7 · Richness 4.4 · Allium 4.0 · Herbaceous 3.4 · Sweetness 2.6 · Funk & Ferment 2.3 · Earthy 2.2 · Bitterness 2.2 · Heat 2.0 · Nutty 2.0 · Warm Spice 1.5 · Floral 1.3

What's in it (11)

• broccolini — 454 g
• extra-virgin olive oil — 73 g
• salt — 5 g
• thin spaghetti — 340 g
• garlic — 24 g
• red chili flakes — 5 g
• bean cooking liquid — 237 g
• black pepper — 3 g
• lemon — 65 g
• parmesan cheese — 114 g
• flat-leaf parsley — 15 g

Time & effort: about 29 min · effort: involved

Nutrition (per 100 g, engine-estimated): 83.1 kcal, 5.3 g protein, 4.3 g fat, 6.8 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the oven to 475F and line a sheet pan with foil. Toss the broccolini with 2 tablespoons of the olive oil and 1/2 teaspoon of the kosher salt, then spread it in a single layer on the pan.
2. Roast the broccolini, tossing once halfway through, until the stalks are tender and the florets are charred at the edges, 12-14 minutes; set aside.
3. While the broccolini roasts, bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until just al dente, 9-10 minutes; reserve 1 cup of the pasta water, then drain the rest.
4. Also while the broccolini roasts, warm the remaining 1/4 cup olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook, stirring often, until the garlic is fragrant and pale gold at the edges, 2-3 minutes -- pull the skillet off heat right away if the garlic starts to brown, since scorched garlic turns bitter.
5. Return the skillet to medium heat, add the drained spaghetti and 1/2 cup of the reserved pasta water, and toss constantly until the water clings to the noodles in a light, glossy sauce, 1-2 minutes.
6. Add the roasted broccolini, the remaining 1/2 teaspoon salt, and the black pepper. Toss to combine, splashing in more pasta water a tablespoon at a time if the sauce looks dry, about 1 minute.
7. Remove the skillet from the heat and add the lemon zest, lemon juice, Parmesan, and parsley. Toss vigorously until the cheese melts into a light, glossy coating on the noodles.
8. Taste and adjust the salt and red pepper flakes, then twirl the pasta into bowls and serve at once while hot.

Dishes with a similar flavor shape

• Greek White Bean and Spinach Skillet — Greek
• Chicken Enchiladas Verde — Mexican
• Crispy Fried Halloumi with Lemon-Herb Chickpeas — Greek
• Greek Chicken and Rice Skillet — Greek
• Crispy Beef Tacos Dorados — Mexican

Keep reading: what citrus, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.