Tuesday, October 16, 2012

broccoli pasta with parmesan croutons... 30 minutes

the goods:
1/2 baguette (or one whole demi baguette), cubed (3 cups)
1/4 cup olive oil, divided
1/4 cup grated Parmesan (1 ounce), plus more for serving
3/4 medium pasta shells (I used whole wheat)
1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced
2 cloves garlic, thinly sliced
1 teaspoon grated lemon zest

Preheat oven to 400 degrees. On a rimmed baking sheet, toss together bread, 1 tablespoon oil, and Parmesan. Season with salt and pepper. Bake until golden and toasted, 8 to 10 minutes.
Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions; add broccoli and cook 2 minutes. Reserve 1/2 cup pasta water, then drain.
Add remaining 3 tablespoons oil and garlic to pot and cook until garlic is fragrant and lightly golden, 1 to 2 minutes. Add pasta mixture; toss to combine, adding enough pasta water to create a light sauce that coats the pasta. To serve, sprinkle with croutons, lemon zest, and additional Parmesan.

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