Smashed Broccoli Pasta

Instructions

1. Trim and discard the bottom 1 inch of the broccoli stem; peel the tough outer layer. Finely chop the stem and cut the head into 1-inch florets. Zest half a lemon and set aside; very finely chop the lemon, peel, pith, and all.
2. Cook the broccoli stem in boiling salted water 3 minutes; add florets and cook until deep green and very tender, about 5 minutes. Transfer broccoli to a colander, reserving the pot of water.
3. Return water to a boil and cook pasta until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups cooking liquid.
4. Cook anchovies, garlic, and olive oil in a heavy pot over medium until garlic is light golden and anchovies dissolve, about 3 minutes. Stir in red pepper flakes and chopped lemon; cook 1 minute.
5. Off heat, smash the broccoli into the pot into small pieces. Add pasta, 1 cup cooking liquid, and 3/4 cup Parmesan; toss aggressively until coated, loosening with more liquid as needed. Season with salt.
6. Divide among bowls and top with lemon zest, more red pepper flakes, a drizzle of oil, and the remaining Parmesan.