Aaron Kirk
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 2 cups)

This creamy pasta gets its flavor depth from wine, lemon zest, parmesan, and crushed red pepper. It’s super satisfying thanks to all that fiber (nearly 40% of your daily goal)! Even better, it’s easy enough for a weeknight, but pretty enough for company. Buy pre-cut broccoli to cut down on prep time. If your family can’t stand to go meat-free, add grilled chicken breast or sauteed shrimp.

How to Make It

Step 1

Preheat broiler to high with rack 6-inches from heat. Cook pasta according to package directions. Drain, reserving 1 cup cooking water.

Step 2

While pasta cooks, toss together broccoli, 2 tablespoons of the oil, and 1/4 teaspoon of the salt on a rimmed baking sheet. Broil until evenly charred, about 3 minutes, stirring after 1 minute. Set aside.

Step 3

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium. Add shallot; cook, stirring often, until softened, about 5 minutes. Add garlic, and cook 1 minute more. Add wine, pepper, and remaining 1/2 teaspoon salt; cook, stirring constantly, until wine reduces by half. Stir in cream; bring just to a boil. Add drained pasta, broccoli, and 1/2 cup of the reserved cooking water; toss to coat, adding up to 1/2 cup remaining cooking water, if needed, to reach desired consistency. Remove from heat; stir in olives, and sprinkle each serving with Parmesan, lemon zest, and crushed red pepper.

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