Roasted Broccoli Lemon Spaghetti Carbonara Recipes

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SPAGHETTI CARBONARA WITH BROCCOLI



Spaghetti Carbonara with Broccoli image

This is a great way to get kids to eat broccoli?with pasta, bacon and cheese!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
4 large eggs
Freshly ground pepper
3 slices thick-cut bacon, chopped
12 ounces spaghetti
4 cups broccoli florets, cut into 1-inch pieces (about 8 ounces)
1/3 cup grated Parmesan cheese, plus more for serving
3 scallions, thinly sliced

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.

Nutrition Facts : Calories 510, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 204 milligrams, Sodium 593 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 27 grams, Sugar 3 grams

SKINNYISH BROCCOLI CARBONARA



Skinnyish Broccoli Carbonara image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
10 ounces whole-wheat spaghetti
3 cups broccoli florets
4 ounces diced pancetta
2 cloves garlic, minced
1/4 cup grated Parmesan, plus more for serving
3 large eggs
Freshly ground black pepper

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



Roasted Broccoli Lemon Spaghetti Carbonara image

Spaghetti carbonara with a healthy spring twist! These easy noodles are extra-creamy and loaded with roasted broccoli and lots of lemon goodness.

Provided by Sarah

Time 30m

Number Of Ingredients 9

3 cups fresh broccoli florets
2 tablespoons olive oil
3 cloves garlic minced
Juice from 1 lemon
4 large eggs (lightly beaten)
1 lb spaghetti pasta
3/4 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
Salt and pepper to taste

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!

Nutrition Facts : Calories 218 kcal, ServingSize 1 serving

ROASTED GARLIC LEMON BROCCOLI



Roasted Garlic Lemon Broccoli image

I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.

Provided by NERDYCHEESECAKE

Categories     Side Dish     Vegetables     Broccoli

Time 25m

Yield 6

Number Of Ingredients 6

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 clove garlic, minced
½ teaspoon lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
  • Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 7 g, Fat 1.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 326.5 mg, Sugar 1.7 g

ROASTED BROCCOLI LEMON SPAGHETTI CARBONARA



Roasted Broccoli Lemon Spaghetti Carbonara image

Spaghetti carbonara with a healthy spring twist! These easy noodles are extra-creamy and loaded with roasted broccoli and lots of lemon goodness.

Provided by Sarah

Time 30m

Number Of Ingredients 9

3 cups fresh broccoli florets
2 tablespoons olive oil
3 cloves garlic minced
Juice from 1 lemon
4 large eggs (lightly beaten)
1 lb spaghetti pasta
3/4 cup grated Parmesan cheese
3 tablespoons minced fresh parsley
Salt and pepper to taste

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!

Nutrition Facts : Calories 218 kcal, ServingSize 1 serving

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