Cheesy Skillet Macaroni with Broccoli
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
We'll take our veggies stirred into stovetop mac & cheese from now on.
Ingredients
kosher salt
1 lb. Macaroni
15 oz. can artichokes, rinsed and drained
extra-virgin olive oil
1/4 c. white wine
2 garlic cloves, grated
1 bunch broccoli rabe (1 lb.), trimmed and cut into 2" pieces
Freshly ground black pepper
2 tbsp. unsalted butter
3 c. shredded gruyere cheese, plus more for serving
1/4 c. chopped parsley
Instructions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water and drain pasta.
Pat artichokes dry with a paper towel. In a small skillet over medium-high heat, heat 2 tablespoons olive oil over medium-high heat. Add artichokes to skillet and cook until golden brown and crispy, 2 to 3 minutes. Add 1/4 cup white wine, garlic, and broccoli rabe and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook until broccoli rabe is tender, about 5 minutes.
Add reserved pasta water, butter, and gruyere to skillet and stir until saucy, then mix in cooked pasta.
Garnish with parsley and Gruyere.
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