Broccoli Spaghetti

Michael Paul
Serves 4 Hands-On Time: 15m Total Time: 30m

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 label directions and drain, reserving 1/2 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. Heat half the oil in a large skillet over medium heat. Add the garlic, broccoli, and half the salt and cook until the garlic is lightly browned and the broccoli is fork-tender, 4 to 5 minutes.
  3. Add the pasta, the shredded chicken, the reserved pasta water, the remaining 1/4 teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes. Add the red pepper flakes and toss well. Drizzle with the remaining oil before serving.
By Kay Chun,  February 2004

Quick Tip

Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.

Nutritional Information

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

Did you try this recipe? How did you like it?

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