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Spaghetti With Broccoli and Lemon
- 12 ounces spaghetti (3/4 box)
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 1-pound package frozen broccoli florets, thawed
- 1/2 teaspoon crushed red pepper
- 1 kosher salt
- 1 cup lemon, zest finely grated and juice squeezed
Directions:View on Real Simple
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