Broccoli Spaghetti

Broccoli Spaghetti
Michael Paul
 
Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

1
pound
spaghetti
1
large head broccoli (1/2 pound)
1/4
cup
olive oil
2
garlic cloves, thinly sliced
1/2
teaspoon
kosher salt
1/2
rotisserie chicken, meat shredded (2 cups)
freshly ground black pepper
1/2
teaspoon
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.
Kay Chun
January 2004

Nutritional Information

  • Per Serving
  • Calories 676
  • Calcium 59 mg
  • Carbohydrate 88 g
  • Cholesterol 53 mg
  • Fat 20 g
  • Fiber 4 g
  • Iron 6 mg
  • Protein 34 mg
  • Sat Fat 3 g
  • Sodium 364 mg
What does this mean? See Nutrition 101.