Description
This Chili Garlic Pappardelle with Smashed Broccoli and Soft Eggs recipe combines the bold flavors of garlic and red pepper with tender broccoli, creamy eggs, and Parmesan cheese tossed with pappardelle pasta. A satisfying and flavorful vegetarian Italian dish perfect for a cozy dinner.
Ingredients
Pappardelle Pasta:
12 ounces
Broccoli Florets:
4 cups
Olive Oil:
3 tablespoons divided
Garlic:
4 cloves, minced
Red Pepper Flakes:
1/2 teaspoon
Butter:
2 tablespoons unsalted
Parmesan Cheese:
1/4 cup grated
Eggs:
4 large
Salt and Black Pepper:
to taste
Fresh Parsley:
2 tablespoons chopped
Extra Parmesan:
for serving
Instructions
- Boil Water and Cook Broccoli: Boil salted water, add broccoli, cook for 3-4 minutes, then remove and set aside.
- Cook Pasta: Cook pappardelle in the same pot.
- Saute Broccoli: Smash broccoli in a skillet with olive oil until browned.
- Prepare Garlic Oil: Cook olive oil, garlic, and red pepper flakes until fragrant.
- Toss Pasta: Combine pasta, butter, and Parmesan in the skillet.
- Boil Eggs: Soft-boil eggs for 6 minutes, then peel and slice.
- Serve: Top pasta with broccoli, eggs, parsley, and Parmesan.
Notes
- Add more chili flakes for extra spice.
- Broccolini or asparagus can be substituted for broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 210mg
