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Broccoli Pasta

🇮🇹 Italy

Servings: 4 Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

Ingredients

  • 8 oz dried orecchiette pasta (or any small pasta)
  • 2 heads broccoli, chopped into small florets (about 4 cups)
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp red pepper flakes
  • 1 cup grated parmesan cheese
  • 1 tbsp lemon zest
  • 1/2 cup panko breadcrumbs
  • 2 tbsp olive oil
  • 1 tbsp chopped parsley
  • pinch kosher salt
  • pinch red pepper flakes

Steps

  1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
  2. In a small skillet, combine breadcrumbs, olive oil, parsley, a pinch of salt, and a pinch of red pepper flakes. Stir over medium-low heat until golden and toasted. Set aside.
  3. Add broccoli florets to the pasta pot 2 minutes before pasta finishes cooking.
  4. Reserve 1 cup of pasta water, then drain pasta and broccoli and return to the pot.
  5. Add garlic, salt, red pepper flakes, parmesan, and lemon zest to the pasta. Pour in 1/2 cup of the reserved pasta water and stir vigorously to emulsify the cheese into a light sauce coating the pasta and broccoli. Add more water or cheese as needed.
  6. Serve immediately topped with the toasted breadcrumb mixture.

Source: silkroadrecipes.com