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