Spaghetti With Broccoli and Lemon
Serves 4|
Hands-On Time:
10m
|
Total Time:
20m
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.
Quick Tip
You can substitute fresh broccoli. Choose heads that have firm stalks and tight, dark green clusters of buds.
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