Spaghetti with Anchovies, Garlic, and Red Pepper with Lemon-Caper Broccoli

By 1buttons

Ingredients

• 4 cups broccoli florets
• 16 ounces uncooked whole-grain spaghetti (such as Barilla)
• 5 tablespoons olive oil, divided
• 4 garlic cloves, sliced
• 4 anchovy fillets, drained
• 1/2 teaspoon crushed red pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 tablespoons fresh lemon juice, divided
• 1 teaspoon kosher salt, divided
• 3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
• 2 teaspoons chopped shallots
• 1 teaspoon chopped capers, drained
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Bring a large saucepan of water to a boil. Add broccoli; cook 3 minutes or until crisp-tender. Remove broccoli from pan with a slotted spoon; set aside. Return water to a boil. Add pasta to pan; cook according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

2. Place 1/4 cup oil, garlic, and anchovies in a large skillet. Heat over medium heat for 3 minutes or until garlic is golden brown and anchovies have melted into the oil, stirring occasionally. Add crushed red pepper to pan; cook 30 seconds, stirring constantly. Carefully add reserved 1/2 cup cooking liquid to pan. Add pasta to pan; toss to coat. Stir in parsley, 1 1/2 teaspoons juice, 3/4 teaspoon salt, and 2 ounces Parmesan cheese (about 1/2 cup). Reserve 4 cups pasta mixture. Divide remaining 4 cups pasta mixture among 4 plates; sprinkle evenly with remaining 1 ounce Parmesan cheese (about 1/4 cup).

3. Combine remaining 1 tablespoon oil, remaining 1 tablespoon juice, remaining 1/4 teaspoon salt, shallots, capers, and black pepper in a small bowl, stirring with a whisk. Drizzle oil mixture over broccoli florets. Serve with pasta mixture.