Broccoli With Fettuccine & Lemon Zest
I enjoy a nice bowl of pasta every now and then. What I don't enjoy is the heavy, bloating feeling after enjoying it. For those of us looking for a light alternative to sauce heavy pasta, try this broccoli-heavy pasta that gets a lot of its flavor at the end of cooking. We used shallots and lemon zest to add a twist to it. You can also sprinkle red pepper flakes for some added spice.
Ingredients:
- 1/2 pound fettuccine
- 1 pound broccoli, cut into small florets
- 1 small shallot, minced
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon lemon zest
Bring a large pot of water and 2 teaspoons salt to a boil. Add the fettuccine and cook until it's al dente. Reserve 1/2 cup of the pasta water. Prep the broccoli.
Heat olive oil in a large skillet over medium-high heat. When hot and shimmering, slightly brown the shallots until translucent and add the broccoli florets to the pan and sprinkle them lightly with salt and pepper. Leave them alone to brown, 2 minutes.
Add a splash of pasta water to the broccoli and reduce the heat to medium. Cook, stirring occasionally, until the broccoli is barely tender, another 3 minutes.
Drain the pasta and toss it with the broccoli. Add the red pepper flakes, lemon zest and toss to combine. Serve with a drizzle of olive oil.
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