Ideal for wintery nights when there’s nothing better to do than stay home and make pasta, this recipe was designed to cram a significant volume of vegetables into each serving without becoming a salad. It’s also a good one to break out when you need to spend a little less money on dinner: At this time of year, fresh broccoli is typically even cheaper than frozen, and it may actually be the only ingredient you have to go out to purchase. Chop up the entire head, including the stem, and give it a blanch in boiling water before removing and cooking the pasta in the same water. Smash the softened broccoli into a chunky sauce, bolstered with bold flavors from lemon (peel, pith, and flesh), anchovies (more than you think you need), and plenty of salty Parmesan.
