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 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 35 minutesminutes
Course: Dinner, Recipe, Side Dish
Cuisine: Italian
Keyword: BarrettFamilyRecipes
Servings: 4servings
Calories: 689kcal
Ingredients
Kosher salt
6tablespoonsextra-virgin olive oilplus more for drizzling
½cuppanko breadcrumbs
zest of 1 lemonFinely grated
1cupgrated Parmesan cheese
12ounceselbow macaroni
4cupsbroccolicut into small florets (about 1 head)
1clovegarlicminced
¼teaspoonred pepper flakes
1cupchicken 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.