Even the pickiest children will like this pasta. You can substitute cauliflower or peeled, diced winter squash for the broccoli, adjusting the cooking time accordingly.
Ingredients
- Kosher salt
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- ½ cup panko bread crumbs
- 1 finely grated lemon zest
- 2 tablespoons chopped fresh Italian parsley
- 3 cups elbow macaroni (about 12 ounces)
- 1 head broccoli, cut into small florets, about 4 cups
- 1 garlic clove, finely chopped
- ¼ teaspoon crushed red pepper flakes
- 1 cup chicken stock
- 1 cup freshly grated Parmigiano-Reggiano
How to Make It
- Bring a large pot of salted water to a boil for the pasta. In a large skillet over medium heat, add 2 tablespoons of the oil. Add the bread crumbs and toast, stirring constantly, until the crumbs are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Scrape the crumbs into a small bowl and toss with the zest and parsley and then season with salt.
- Add the pasta to the boiling water and cook according to package directions until al dente, while you make the sauce. Wipe out the skillet used to toast the crumbs and return it to medium-high heat. Add the remaining 4 tablespoons oil, and when the oil is hot, add the broccoli and toss to coat. Sauté until it turns bright green, 2 to 3 minutes, and then add the garlic and pepper flakes. Cook until the garlic is fragrant, about 1 minute, and pour in the stock. Simmer until the broccoli is tender, 5 to 6 minutes.
- When the pasta is done, scoop it out of the pasta water with a spider or small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce, just to blend the flavors, 1 or 2 minutes more, and then drizzle with a tablespoon or so of oil and toss again.
- If the sauce seems dry, add up to ½ cup pasta water. Off the heat, stir in the cheese. Serve in warmed bowls and sprinkle with the bread crumb mixture.