- 2 medium heads of broccoli, florets removed (save for another time) and stems reserved
- 8 ounces fettuccine (whole-grain, if available)
- 3 tablespoons olive oil
- 3 garlic cloves, very finely chopped or pressed through a garlic press
- ¼ teaspoon red pepper flakes
- Zest and juice of ½ lemon
- ¼ cup low-sodium chicken or vegetable broth
- 1 cup halved grape or cherry tomatoes (quartered, if very large)
- 1 teaspoon kosher salt
- ½ cup grated Parmesan cheese
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Set the broccoli stems on a cutting board. Use a vegetable peeler to peel away the tough outer layer of skin, then use the peeler to shave long, thin ribbons from the stalks (about 2 cups total).
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and reserve ¼ cup of the pasta water.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the garlic and red pepper flakes and cook, stirring often, until they are fragrant, about 1 minute. Stir in the lemon zest and broccoli ribbons and cook, stirring occasionally, until the ribbons are tender, 1 to 2 minutes.
Reduce the heat to low and stir in the chicken broth, lemon juice, tomatoes, and salt. Add the fettuccine and toss to combine, stirring in some pasta water to loosen the sauce if needed. Stir in ¼ cup of the Parmesan cheese. Divide the pasta among 4 bowls and serve sprinkled with the remaining ¼ cup cheese.
Per Serving: Calories 400 / Protein 17g / Dietary Fiber 7g / Sugars 5g / Total Fat 16g
Reprinted from Supermarket Healthy: Recipes and Know-How for Eating Well Without Spending a Lot. Copyright © 2014 by Melissa d’Arabian. Photographs © 2014 by Tina Rupp. Published by Clarkson Potter, an imprint of Random House LLC.