Broccoli Pasta with Parmesan Croutons

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About once or twice a week, I’m all like ‘scoff, scoff, carbs are so bad for my bod,’ and I survive an entire 24 hours without the beloved food group. I find myself satisfied on a breakfast of eggs (no toast), a lunch of  beans (no rice), and a dinner of soup/salad (no breadstick).

The above is the exception to the rule as most days I’m all like ‘scoff, no scoff, give me all the carbs.’

I’m not here to drone on about the health benefits and/or negative impacts of carbs. You can read a different blog if you’re looking for that post.

Pasta = yum. Croutons = yum.

Therefore,

Pasta + Croutons = yumyum. It’s simple math.

It’s indulgent and I know it, but it’s so very tasty.  Toss it with a little parmesan, lemon, and broccoli (it’s not all bad)… and voila, you have a little bowl of carb heaven.

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Broccoli Pasta with Parmesan Croutons
Source: Martha Stewart
Printable Recipe

1/2 baguette, cubed (~ 3C)
1/4C olive oil (divided)
1/4C grated parmesan (+ extra for serving)
salt, pepper
3/4lb pasta (suggest shells or orchiette)
1 large bunch broccoli, cut into florets
2 cloves garlic, peeled and minced
1tsp fresh lemon zest + 1/2 juice of 1 lemon

Preheat oven to 400.
Spread cubed bread, 1T olive oil, and parmesan onto a baking sheet. Season with salt and pepper. Toss to combine. Cook for 8-10 minutes, stirring a few times, until they are golden brown.
While the croutons are cooking, cook pasta in boiling water. When the pasta has about 2 minutes left of boiling, add in the broccoli. Cook until pasta is al dente and broccoli is bright green. Drain mixture, but reserve about 1/2C of water.
In a saute pan, add 3T olive oil and garlic. Cook until fragrant, about 1 minute. Add in pasta-brococli mixture. Add in about 2-4T of the reserved pasta water to create a light sauce. Squeeze in fresh lemon juice and zest. Toss with croutons and top with additional parmesan. Serve immediately.
Enjoy!

 

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