One-Pot Lemony Broccoli Pasta

• 16 ounces linguine
• 16 ounces broccoli florets
• 3 red spring onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 1 tablespoon salted butter
• 2 tablespoons extra-virgin olive oil, plus more for serving
• coarse salt and freshly ground pepper
• 1 lemon
• 4 cups water
• 1 1/2 cups 1% milk
• 1/2 cup white wine
• shredded Parmesan (optional)

1. Put pasta, broccoli, onions, garlic, red-pepper flakes, basil, butter, oil, 2 teaspoons salt, 1/4 teaspoon pepper, water, milk, and white wine in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
2. Remove basil sprigs, and squeeze entire lemon over the mixture. Toss, and season to taste with salt and pepper. Serve with fresh basil leaves, oil, and Parmesan if desired.

linguine, broccoli florets, red spring onions, garlic, red pepper, basil, butter, extravirgin olive oil, salt, lemon, water, milk, white wine, parmesan

Taken from food52.com/recipes/81061-one-pot-lemony-broccoli-pasta (may not work)