Quick Blistered Cherry Tomato Spaghetti

Ingredients

• 8 oz dried spaghetti
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 basket of cherry tomatoes
• 3 cups broccoli florets
• 1/4 teaspoons fine grain sea salt, plus more to taste
• 1/3 cup chopped mint leaves
• 1/2 cup toasted cashews, chopped
• Parmesan cheese
• Shichimi togarashi, or chile flakes
• Lots of lemon zest

Directions

1. Fill a large pot with water, bring it to a boil, season it generously with salt, and cook the spaghetti until just firm, following the package directions.
2. While the pasta cooks, add the olive oil, garlic, and cherry tomatoes to a large pan or skillet. Place the pan over medium-low heat, then cook at medium, stirring now and then, until most of the tomatoes have split and softened, 6-7 minutes. Around the midpoint of the tomato cooking time, add the broccoli and continue cooking for the last 3-ish minutes, just until the broccoli turns vivid green. Take the pan off the heat and add salt to taste.
3. Once the spaghetti is ready, drain it thoroughly and transfer it to the skillet. Fold in the mint and cashews, then add shichimi togarashi (or chile flakes), Parmesan, and lemon zest to your taste. About 1 teaspoon of shichimi togarashi is a good place to start, but the heat level changes by brand, so add it gradually.
4. Divide the pasta among individual bowls, and put extra shichimi togarashi (or chile flakes), Parmesan, and lemon zest on the side.