1 pound orecchiette or other pasta
5 cups broccoli florets
2 cups peeled, chopped broccoli stems
2 cloves garlic
3 tablespoons EVOO
1 teaspoon lemon zest
3/4 grated parmesan

Cook pasta; 3 minutes before done, add florets. Drain; reserve 1/2 cup pasta water. In processor, finely chop stems and garlic. Heat EVOO in pan over medium. Add chopped stems and zest; cook 3 minutes. Add 1 cup water; cook 5 minutes. Mix in cheese, pasta, florets and reserved pasta water.

source: Rachael Ray