Broccoli Spaghetti

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Photo by Michael Paul
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 676 calories
    • Fat 20 g
    • Sat Fat 3 g
    • Cholesterol 53 mg
    • Sodium 364 mg
    • Protein 34 mg
    • Carbohydrate 88 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 59 mg
  • January 2004

Ingredients

  1. Check 1pound spaghetti
  2. Check 1 large head broccoli (1/2 pound)
  3. Check 1/4cup olive oil
  4. Check 2 garlic cloves, thinly sliced
  5. Check 1/2teaspoon kosher salt
  6. Check 1/2 rotisserie chicken, meat shredded (2 cups)
  7. Check freshly ground black pepper
  8. Check 1/2teaspoon red pepper flakes

Directions

  1. Cook the spaghetti according to the package directions. Drain, reserving ½ cup of the cooking water.
  2. Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets.
  3. Heat half the oil in a skillet over medium heat.
  4. Add the broccoli, garlic, and ¼ teaspoon salt and cook until garlic is lightly browned and broccoli is fork-tender, 4 to 5 minutes.
  5. Add the pasta, reserved pasta water, chicken, remaining ¼ teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes.
  6. Add the crushed red pepper and toss well. Drizzle with the remaining oil before serving.