Ziti with Broccoli and Lemon

Maryann Garofolo gave me this recipe,  much loved by all her grandchildren. It’s light and easy to make. I added mushrooms, you could also use chopped asparagus instead. Gentle on the stomach if you are having a delicate day!

Ingredients

2 Broccoli heads
Olive oil
l Lemon squeezed
Salt
Pepper
1 cup ziti (any pasta is good, whatever is in the closet)

Directions

Place a steamer in the base of a saucepan, fill with a little water, bring to the boil, add 1 tablespoon salt. In the meantime, wash and cut the broccoli into large pieces, so you basically have the florets. Steam the broccoli florets in the boiling water, with lid on until they begin to soften, but be careful not to overcook as the broccoli can become mushy.Reserve the broccoli water to add to the pasta.
Bring a second pot of water to the boil and once boiling, put the ziti in and cook until the pasta is al dente. Drain the pasta and add the juice of 1 lemon and 2 tablespoons olive oil. Mix together.
In a pan, quickly saute the broccoli in a tablespoon olive oil. Add to the pasta and mix. Add1/2 a cup of the reserved broccoli water to the pan and pour over the pasta. Pasta often swells, so add more of the broccoli water if needed.
Taste to adjust seasoning. May need more salt and pepper.