Roasted Broccoli Lemon Spaghetti Carbonara Food

ROASTED BROCCOLI LEMON SPAGHETTI CARBONARA

Steps:

• On a large baking sheet, toss broccoli florets, olive oil, and garlic together until coated. Spread broccoli in an even layer and sprinkle with salt and pepper. Roast broccoli at 400F 15-20 minutes until broccoli is tender. Keep warm and set aside.
• In a small bowl, whisk lemon juice and eggs until completely smooth. Set aside.
• Cook spaghetti according to package instructions, reserving 1/2 cup cooking water. Working quickly while pasta is still hot, pour egg mixture over hot noodles and gently toss until noodles are evenly coated. Stir in Parmesan cheese, parsley, roasted broccoli, reserved pasta water, and season with salt and pepper to taste. Serve spaghetti carbonara immediately while hot and creamy. Enjoy!

SKINNYISH BROCCOLI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. During the last 2 minutes of cooking, add the broccoli.
• While the pasta cooks, add the pancetta to a large skillet over medium heat and cook until crispy, 5 to 6 minutes. Spoon off all but 1 tablespoon of the fat and discard. Add the garlic to the pan and sauté until it softens slightly, about 1 minute.
• In the meantime, whisk together the Parmesan, eggs and some salt and pepper in a bowl, then set aside.
• When the pasta and broccoli are cooked, reserve 1 cup pasta cooking water, then drain. Add the pasta and broccoli to the skillet along with 1/4 cup of the pasta water and toss.
• While whisking, whisk 1/4 cup of the pasta water into the egg mixture.
• Turn the heat off under the skillet and pour the egg mixture over the pasta, tossing quickly so the eggs don't scramble. Add a little more of the pasta water to thin out the sauce, if necessary. Serve immediately with lots of black pepper and a sprinkling of grated Parmesan.

ROASTED BROCCOLI LEMON SPAGHETTI CARBONARA

Steps:

• On a large baking sheet, toss broccoli florets, olive oil, and garlic together until coated. Spread broccoli in an even layer and sprinkle with salt and pepper. Roast broccoli at 400F 15-20 minutes until broccoli is tender. Keep warm and set aside.
• In a small bowl, whisk lemon juice and eggs until completely smooth. Set aside.
• Cook spaghetti according to package instructions, reserving 1/2 cup cooking water. Working quickly while pasta is still hot, pour egg mixture over hot noodles and gently toss until noodles are evenly coated. Stir in Parmesan cheese, parsley, roasted broccoli, reserved pasta water, and season with salt and pepper to taste. Serve spaghetti carbonara immediately while hot and creamy. Enjoy!

SPAGHETTI CARBONARA WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Beat the eggs with a few grinds of pepper in a small bowl; set aside. Cook the bacon in a medium skillet over medium-high heat until browned and crisp, about 7 minutes. Remove the skillet from the heat and stir in 1/2 cup of the boiling water from the pot.
• Meanwhile, cook the pasta in the pot of boiling water as the label directs for al dente; add the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot over medium-low heat. Add the bacon and stir to coat. Pour in the beaten eggs and gently cook, stirring, until the sauce is thickened and coats the pasta but the eggs are not scrambled, about 2 minutes.
• Remove the pot from the heat and stir in the cheese and all but 2 tablespoons of the scallions. Stir in enough of the reserved cooking water to make a creamy sauce. Divide among bowls and sprinkle with the reserved scallions and more cheese.

ONE-POT PASTA WITH BROCCOLI AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
• Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.