Elbow Macaroni with Crispy Breadcrumbs and Broccol
Category
Entrees - Maindishes
Sub
Category
None
Servings
4 to 6
Preptime
25 min
Ingredients
Kosher salt
6 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup panko breadcrumbs
Finely grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
3 cups elbow macaroni (about 12 ounces)
1 head broccoli, cut into small florets (about 4 cups)
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup chicken stock
1 cup freshly grated parmigiano-reggiano
Instructions
Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet over medium heat, add 2
tablespoons olive oil. Add the 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 lemon zest
and parsley 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 broccoli and toss to coat.
Saute until it turns bright green, 2 to 3 minutes,
then add the garlic and pepper flakes. Cook until the
garlic is fragrant, about 1 minute, then pour in the
stock. Simmer until the broccoli is tender, 5 to 6
minutes.
When the pasta is done, scoop it out of the water
with a spider or 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.
Originally Submitted
11/9/2014
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