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4 cups fresh broccoli florets (from 1 head), cut into 1/2-inch pieces
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1/2 cup torn (about 1/2-inch pieces) day-old sourdough bread
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1/2 cup chopped yellow onion
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3 tablespoons finely chopped garlic (about 9 garlic cloves)
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2 tablespoons canola oil or grapeseed oil
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3/4 teaspoon coarsely ground black or green peppercorns
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1 teaspoon kosher salt, divided
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2 tablespoons grated lemon zest (from 2 lemons), divided
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8 ounces uncooked farfalle pasta (about 2 cups)
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1 cup whole milk
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1 tablespoon unsalted butter
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Shaved Parmesan cheese, for garnish (optional)
Creamy Farfalle with Broccoli Crumble
Charred broccoli florets add a crunchy bite to this creamy weeknight pasta.
Nutrition Information
285
Calories
14g
Carbohydrates
21g
Protein
202mg
Potassium
6g
Fiber
8g
Sugar
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