ChooseFI Logo

Elbow Macaroni with Crispy Breadcrumbs and Broccoli

Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. American Express is a ChooseFI advertiser. Disclosures.

Elbow Macaroni with Crispy Breadcrumbs and Broccoli

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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner, Recipe, Side Dish
Cuisine: Italian
Keyword: BarrettFamilyRecipes
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!
Subscribe To The FI Weekly

Action, accountability, inspiration, and community. Join the movement. Get started on your Path to FI

Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. American Express is a ChooseFI advertiser. Disclosures.
More To Explore
You Might Be Interested in...
Share This Post