Ingredients

The following ingredients have 4 Servings
  • 1/4 tsp salt
  • 4 cups water
  • 1 lb elbow macaroni
  • 6 tbsp olive oil
  • 1/2 cup panko breadcrumbs
  • 2 tbsp lemon pepper seasoning
  • 1 head broccoli (cut into florets)
  • 1 tbsp minced garlic
  • 1 cup vegetable broth
  • 2 tbsp parsley
  • 1/4 tsp red pepper flakes (optional)

Instruction

  • Add the salt to the water and bring to a boil, then cook the noodles to al dente (about 6-7 minutes)
  • Heat 2 tbsp of olive oil in a large skillet over medium-high heat
  • Add the panko to the pan with the lemon pepper seasoning and cook, stirring often, until crispy and browned
  • Remove the panko from the pan and add the remaining oil
  • Add broccoli and cook until they are bright green, about 2-3 minutes
  • Add the minced garlic and cook for 1 minute before adding the vegetable broth
  • Bring to a boil then reduce to a simmer and cook until the broccoli is crisp-tender, about 5-6 minutes
  • Scoop the pasta out of the pan with a slotted spoon and move to the pan with the broccoli
  • Stir and cook another 2-3 minutes to let the flavors mix into the noodles
  • Serve sprinkled with the toasted panko and garnish with parsley and red pepper flakes