Serve in warmed bowls and sprinkle with the breadcrumb mixture. Elbow macaroni is one of the most common tube pasta shapes with its short, semicircular shape. If the sauce seems dry, add up to 1/2 cup pasta water. 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. 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. Simmer until the broccoli is tender, 5 to 6 minutes. Cook until the garlic is fragrant, about 1 minute, then pour in the stock.
This pasta is most commonly used to make macaroni and cheese, but can also. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes. Elbow macaroni are versatile because of their short cooking time and familiar shape. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.Īdd the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn. Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Bring a large pot of salted water to a boil.
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