Elbow Macaroni with Crispy Breadcrumbs and Broccoli by Geoffrey Zakarian

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

Kosher salt

6 tablespoons extra-virgin olive oil, plus more for drizzling

½ cup panko breadcrumbs

Finely grated zest of 1 lemon

2 tablespoons chopped fresh Italian parsley

3 cups elbow macaroni (about 12 ounces)

1 head broccoli, cut into small florets (about 4 cups)

1 clove garlic, finely chopped

¼ teaspoon red pepper flakes

1 cup chicken stock

1 cup freshly grated parmigiano-reggiano

Directions at foodnetwork.com

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