Linguine with Broccoli and Crispy Bread Crumbs
Crispy bread crumbs should always be on pasta -- especially these ones, because they're bright and refreshing, and just sincerely meant to be nestled into a dish with Parmesan cheese. This meal is yours on any weeknight, friends!
Servings: 4 Servings
- 8 ounces dry linguine
- 3 tablespoons extra virgin olive oil
- ½ cup panko bread crumbs
- 2 garlic cloves minced
- zest of 2 lemons
- 2 tablespoons finely chopped parsley
- salt and pepper
- 1 head broccoli chopped into florets
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh basil
In a large pot of salted water, boil the pasta according to package directions.
In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat, add the breadcrumbs and garlic and cook, stirring constantly, until the breadcrumbs are golden and crisp, 2 to 3 minutes. Transfer to a bowl and stir in half of the lemon zest, 2 tablespoons of the parsley, and a pinch of salt and pepper.
In the last 2 minutes of boiling the pasta, use a ladle or a heat-proof measuring cup to scoop out ½ cup of the cooking liquid and set it aside. Add the broccoli to the pot with the pasta and let it boil until bright green and just tender, 2 minutes. Drain the pasta and broccoli and transfer to a large bowl. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Add the reserved cooking liquid and the remaining lemon zest and stir. Add the Parmesan cheese and the basil. Divide the pasta among 4 bowls and top evenly with the breadcrumbs. Serve immediately.
Calories: 401kcal | Carbohydrates: 56.3g | Protein: 14.4g | Fat: 14.5g | Saturated Fat: 3.3g | Fiber: 5.3g | Sugar: 1.8g