Elbow Macaroni with Crispy Breadcrumbs and Broccoli

Delicious dinner.  That is all.

6 tablespoons olive oil, plus more for drizzling

1/2 cup breadcrumbs

zest of 1 lemon

3 cups (12 oz) elbow macaroni

4 cups chopped broccoli

1 clove garlic, minced or pressed

1 cup chicken stock

1 cup shredded parmigiano-reggiano

1  Cook pasta according to package directions.  While pasta is cooking, in a large skillet, over medium heat, add 2 tablespoons olive oil then add breadcrumbs and toast, stirring constantly, until crisp and golden, about 4 – 5 minutes.  Scrape into small bowl and set aside.

2  Wipe out skillet and return to medium high heat.  Add remaining 4 tablespoons olive oil and when oil is hot, add broccoli and toss to coat.  Saute until it turns bright green, about 2 – 3 minutes, then add garlic.  Cook until garlic is fragrant, about 1 minute, then pour in stock.  Simmer until broccoli is tender, about 5 – 6 minutes.

3  When pasta is done, scoop out with small strainer or slotted spoon and add directly to skillet, reserving pasta water.  Simmer pasta with sauce to blend flavors, 1 – 2 minutes, then drizzle with 1 tablespoon or so of olive oil and toss.  If sauce seems too dry, add 1/2 cup pasta water.

4  Remove from heat and stir in cheese.  Serve in bowls topped with toasted bread crumbs.

recipe from Food Network