Spaghetti With Broccoli and Lemon
Serves 4|
Hands-On Time:
|
Total Time:
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
- kosher salt
- 1 lemon, zest finely grated and juice squeezed
- 1 cup grated Parmesan (4 ounces)
Directions
- Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
- 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.
- Add the broccoli mixture, lemon juice, Parmesan, and 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.
Nutritional Information
- Per Serving
- Calories 527Calories From Fat 144
- Protein 20g
- Carbohydrate 72g
- Sugar 2g
- Fiber 7g
- Fat 16g
- Sat Fat 4g
- Calcium 250mg
- Iron 3mg
- Sodium 760mg
- Cholesterol 10mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
You can substitute fresh broccoli. Choose heads that have firm stalks and tight, dark green clusters of buds.
What's on Your Plate?
Advertisement
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.
