Dinner: Salt-As-You-Go Pasta

Recipe by Claire Saffitz The combination of salty water and salty Parmesan puts this pasta at risk of becoming oversalted. If that happens, throw in a knob of unsalted butter at the end to mellow it and add a smooth finish.

This recipe includes fertility superfoods such as:

Broccoli, Lemon

Health and fertility benefits of Salt-As-You-Go Pasta

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

Kosher salt
1/4 cup olive oil, plus more for serving
3 large shallots, chopped
5 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes, plus more for serving
2 small bunches of broccolini
12 ounces tubetti or other short tube pasta
1 1/2 ounces Parmesan, finely grated, plus more for serving
Lemon wedges (for serving)

Instructions

Bring 6 quarts water to a boil in a large pot; season with salt. The water should taste like ocean water, so keep adding salt until it tastes very, very saline (you should use around 1/4 cup).
Meanwhile, heat 1/4 cup oil in a large skillet over medium. Add shallots, garlic, and 1/2 tsp. red pepper flakes; season lightly with salt. Cook, stirring occasionally, until shallots are translucent, about 4 minutes. Remove from heat and set aside.
Remove florets from broccolini and cut into bite-size pieces. Slice stems into 1/2" pieces. Add to boiling water. Cook 1 minute, then, using a spider or slotted spoon, transfer to reserved skillet.
Return water in pot to a boil and cook tubetti, stirring occasionally, until very al dente, 7 –9 minutes. Drain, reserving 3/4 cup pasta cooking liquid. Add pasta and pasta cooking liquid to skillet, tossing to combine. Cook over medium-high heat, gradually adding 1 1/2 oz. Parmesan and tossing often, until pasta is al dente and liquid has reduced to form a thick, glossy sauce, about 4 minutes. Taste and season with more salt if needed.
To serve, squeeze lemon wedges over pasta, drizzle with oil, and top with more grated Parmesan and red pepper flakes.

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