Broccolini and chilli spaghetti with pangrattato
Enjoy a delightful Broccolini and Chilli Spaghetti with crispy pangrattato. Made with fresh parsley, garlic, spicy red chili peppers, lemon zest, and topped with grated parmesan cheese, this flavorful pasta dish is perfect for any occasion.
- 09 Jun 2024
- Cook time 15 min
- Prep time 25 min
- 4 Servings
- 9 Ingredients
Broccolini and chilli spaghetti with pangrattato is a delightful fusion of flavors and textures that's sure to elevate your pasta night. The crispy pangrattato, aromatic garlic, fresh broccolini, and spicy chili peppers all come together to create a dish that is both comforting and invigorating. This recipe is simple yet sophisticated, perfect for a quick weekday meal or an impressive dinner for guests.
Ingredients:
Instructions:
1. In a food processor, pulse the torn white bread until they are coarse crumbs.
2. Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
3. Add the breadcrumbs and cook, stirring occasionally, until they are golden brown and crispy, about 5-7 minutes.
4. Add half of the minced garlic and continue to cook for another 1-2 minutes until the garlic is fragrant.
5. Stir in the chopped parsley and transfer the pangrattato to a bowl. Set aside.
1. In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente.
2. Drain the spaghetti, reserving about 1 cup of the pasta cooking water.
1. While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in the same frying pan over medium heat.
2. Add the remaining minced garlic and sliced chili peppers. Cook until the garlic is fragrant and the chilies are slightly softened, about 2-3 minutes.
3. Add the broccolini to the pan and cook, stirring frequently, until the broccolini is tender-crisp, about 5-7 minutes. If needed, add a splash of the reserved pasta cooking water to help steam the broccolini.
1. Add the cooked spaghetti to the pan with the broccolini and chili mixture.
2. Stir in the lemon zest and toss everything together until well combined. If the mixture is too dry, add more of the reserved pasta cooking water a little at a time.
3. Remove from heat and stir in the grated parmesan cheese until the cheese is melted and evenly distributed.
1. Divide the spaghetti among serving plates.
2. Sprinkle the prepared pangrattato generously over the top of each plate.
3. Garnish with any additional parsley or a drizzle of olive oil, if desired.
Tips:
- Toast the bread crumbs continuously stirring to prevent burning, until golden brown and crispy.
- Use fresh parsley for the best flavor and aroma.
- Cook the pasta al dente to ensure it holds up well when mixed with the other ingredients.
- Blanch the broccolini briefly to preserve its bright green color and crunch.
- Adjust the amount of chili pepper according to your spice preference.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Consider using whole-grain or gluten-free pasta for a healthier alternative.
This Broccolini and chilli spaghetti with pangrattato is a perfect blend of crunchy pangrattato, zesty lemon, and fresh vegetables, all tied together with a hint of heat from the chili peppers. It's a dish that balances simplicity with bold flavors, making it a wonderful addition to any meal rotation. Enjoy preparing and indulging in this vibrant and satisfying pasta recipe!
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 660kcal | 26% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 110g | 33% |
| Fiber 8g | 21% |
| Sugar 8g | 8% |
| Fat | |
| Fat 16g | 19% |
| Saturated 4.72g | 16% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 50mg | 9% |
| Vitamin B1 1.31mg | 109% |
| Vitamin B2 0.77mg | 59% |
| Vitamin B3 11mg | 69% |
| Vitamin B6 0.56mg | 33% |
| Vitamin B9 410ug | 102% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 150mg | 169% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 370ug | 304% |
| Minerals | |
| Calcium, Ca 350mg | 27% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 7mg | 63% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 480mg | 38% |
| Potassium, K 830mg | 24% |
| Selenium, Se 90ug | 162% |
| Sodium, Na 580mg | 38% |
| Zinc, Zn 3.48mg | 32% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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