Broccoli Spaghetti

Broccoli Spaghetti

Real Simple FEBRUARY 2004

  • Yield: Makes 4 servings


  • 1 pound spaghetti
  • 1 large head broccoli (1/2 pound)
  • 1/4 cup olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 rotisserie chicken, meat shredded (2 cups)
  • Freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • Crispy Garlic Bread


Cook the spaghetti according to the label directions and drain, reserving 1/2 cup of the cooking water.

Meanwhile, cut off the broccoli stalk, peel it, and thinly slice it crosswise. Cut the remaining broccoli into small florets. Heat half the oil in a large skillet over medium heat. Add the garlic, broccoli, and half the salt and cook until the garlic is lightly browned and the broccoli is fork-tender, 4 to 5 minutes. Add the pasta, the shredded chicken, the reserved pasta water, the remaining 1/4 teaspoon salt, and a few grinds of pepper. Cook until heated through, about 3 minutes. Add the red pepper flakes and toss well. Drizzle with the remaining oil before serving. Serve with Crispy Garlic Bread.

Nutritional Information

Amount per serving
  • Calcium: 59mg
  • Calories: 676
  • Calories from fat: 0%
  • Carbohydrate: 88g
  • Cholesterol: 53mg
  • Fat: 20g
  • Fiber: 4g
  • Iron: 6mg
  • Protein: 34mg
  • Saturated fat: 3g
  • Sodium: 364mg

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Broccoli Spaghetti recipe