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Spaghetti With Broccoli and Lemon

Anna Williams
Serves 4 Hands-On Time: 05m Total Time: 15m

Ingredients

  • 12 ounces spaghetti (3/4 box)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 1-pound package frozen broccoli florets, thawed
  • 1/2 teaspoon crushed red pepper flakes
  • kosher salt
  • 1 lemon, zest finely grated and juice squeezed
  • 1 cup grated Parmesan (4 ounces)

Directions

  1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
  2. Meanwhile, heat the oil in a skillet over medium-high heat. Add the garlic and cook, stirring, until golden, 1 to 2 minutes. Add the broccoli, red pepper, and 1 teaspoon salt. Cook until heated through, 1 to 2 minutes.
  3. Add the broccoli mixture, lemon juice, Parmesan, and the reserved pasta water to the pasta. Cook over medium heat, stirring, until combined and heated through, 2 to 3 minutes. Sprinkle with the lemon zest and serve.
By Sara Quessenberry and Kate Merker,  August 2008
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Quick Tip

Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

Nutritional Information

  • Per Serving
  • Calories 527Calories From Fat 27%
  • Protein  20g
  • Carbohydrate  72g
  • Sugar  2g
  • Fiber  7g
  • Fat  16g
  • Sat Fat  4g
  • Sodium  760mg
  • Cholesterol  10mg
What does this mean? See Nutrition 101.

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