Elbow Macaroni with Crispy Breadcrumbs and Broccoli

Name: Elbow Macaroni with Crispy Breadcrumbs and Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 6 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 cup panko breadcrumbs; Finely grated zest of 1 lemon; 2 tablespoons chopped fresh Italian parsley; 3 cups elbow macaroni (about 12 ounces); 1 head broccoli, cut into small florets (about 4 cups); 1 clove garlic, finely chopped; 1/4 teaspoon red pepper flakes; 1 cup chicken stock; 1 cup freshly grated parmigiano-reggiano

Servings: persons

Kosher salt
6 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 cup panko breadcrumbs
Finely grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
3 cups elbow macaroni (about 12 ounces)
1 head broccoli, cut into small florets (about 4 cups)
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup chicken stock
1 cup freshly grated parmigiano-reggiano

1
Bring a large pot of salted water to a boil.
2
Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil.
3
Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn.
4
Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.
5
Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce.
6
Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat.
7
Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat.
8
Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes.
9
Cook until the garlic is fragrant, about 1 minute, then pour in the stock.
10
Simmer until the broccoli is tender, 5 to 6 minutes.
11
When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water.
12
Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.
13
If the sauce seems dry, add up to 1/2 cup pasta water.
14
Off the heat, stir in the cheese.
15
Serve in warmed bowls and sprinkle with the breadcrumb mixture.
16
Photograph by Kana Okada

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 6 tablespoons extra-virgin olive oil, plus more for drizzling, 1/2 cup panko breadcrumbs, Finely grated zest of 1 lemon, and more.

Yes, Elbow Macaroni with Crispy Breadcrumbs and Broccoli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!