Broccoli Spaghetti

Broccoli Spaghetti
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2004

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 .

Quick Tip

Broccoli
Choose broccoli heads that have firm stalks and tight, dark green clusters of buds.

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

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.