This recipe is from the November 2014 issue of Food Network Magazine. We absolutely loved this and it’s great for a meat-less meal. The breadcrumbs are just delicious with the pasta & broccoli and it’s just the right amount of lemon zest.
Servings: 4 servings
Calories: 689kcal
Ingredients
- Kosher salt
- 6 tablespoons extra-virgin olive oil plus more for drizzling
- ½ cup panko breadcrumbs
- zest of 1 lemon Finely grated
- 1 cup grated Parmesan cheese
- 12 ounces elbow macaroni
- 4 cups broccoli cut into small florets (about 1 head)
- 1 clove garlic minced
- ¼ teaspoon red pepper flakes
- 1 cup chicken stock
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, in a large skillet over medium heat, add 2 tablespoons of the olive oil. Add the ½ cup panko breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Scrape into a small bowl and toss with the zest of 1 lemon and then season with salt.
- Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce.
- Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the 4 cups broccoli and toss to coat. Saute until it turns bright green, 2 to 3 minutes, then add the minced 1 clove garlic and ¼ teaspoon red pepper flakes. Cook until the garlic is fragrant, about 1 minute, then pour in the 1 cup chicken stock. Simmer until the broccoli is tender, 5 to 6 minutes.
- When the pasta is done, scoop it out of the water with a small strainer and add directly to the sauce, reserving the pasta water.
- Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.
- If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese. Serve in warmed bowls and sprinkle with the breadcrumb mixture.
Nutrition
Calories: 689kcal | Carbohydrates: 80g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 24mg | Sodium: 615mg | Potassium: 597mg | Fiber: 5g | Sugar: 5g | Vitamin A: 803IU | Vitamin C: 79mg | Calcium: 298mg | Iron: 3mg
Tried this recipe?Let us know how it was!
