Instructions

1. Start boiling your pasta according to package instructions.

2. Meanwhile, heat a layer of olive oil in a wide pan. Sauté the onion until it's just starting to soften.

3. Add the garlic and sauté just for a few moments, until the fragrance is starting to come out.

4. Add the broccoli florets to the pan with a bit of olive oil to ensure the pan does not get dry.

5. Sauté until they are starting to soften and then squeeze in the lemon juice, stirring until it's been absorbed into the broccoli florets. The broccoli should be bright green and fairly soft but al dente. You can keep cooking a little longer if you'd prefer much softer broccoli.

6. When the pasta is ready, drain it and add to the pan with the broccoli.

7. Remove from the heat and add the gruyere. Mix through and it should start to melt through the pasta.

8. Add salt and pepper to taste with additional olive oil if desired.

9. Finally add a handful of parsley (if using) and squeeze out any additional lemon juice you can over the top of the pasta.