Friday, December 13, 2013

Spaghetti with Parmesan-roasted Broccolini

Use your leftovers in this tasty way~~
Chop leftover spaghetti and broccolini and mix with 4 large eggs and 1/2 tsp. each salt and pepper.  Cook spoonfuls in olive oil in a nonstick skillet until golden brown and cooked through; serve with a salad.

Spaghetti with Parmesan-Roasted Broccolini

12 oz. spaghetti
2 tsp. grated lemon zest plush 1 Tbsp. fresh lemon juice
3 Tbsp. olive oil
2 slices fresh bread, torn into 1-inch pieces ***
2 cloves garlic, smashed
2 bunches broccolini, roughly chopped
1/4 to 1/2 tsp. crushed red pepper
Kosher salt
1/4 C grated Parmesan, plus more for serving (MUCH more...just sayin')

Heat oven to 425 degrees.  Cook the pasta according to package directions.  Reserve 1/2 cup of the cooking liquid.  Drain the pasta and return it to the pot.  Toss with the lemon zest and juice and 1 tablespoon oil.

Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped. ***If you don't have a food processor, as I don't, I would use some bread crumbs and I would mince the garlic, thus eliminating this step.

On a large rimmed baking sheet, toss the broccolini, red pepper, remaining 2 tablespoons oil and 1/2 tsp. salt.  Add the parmesan and bread crumb mixture and toss to combine.  Spread in an even layer and roast until the broccolini is tender and beginning to brown, 10 to 12 minutes.

Toss the pasta with the broccolini mixture and 1/2 cup reserved cooking liquid (adding more if the pasta seems dry).  Serve with grated parmesan, if desired.

Serves 4

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