Roasted Red Pepper Pasta with Broccoli & Parmesan Cheese

Roasted Red Pepper Pasta

with Broccoli & Parmesan Cheese

Group Created with Sketch. 25 min
Vegetarian i
$11.94/SERVING
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 670 Cals/serving
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To give this pasta irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, sweet roasted peppers, and just a touch of Calabrian chile paste (for a mild kick). It’s tossed with lumaca rigata, which is perfect for catching every saucy bite.

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ingredients
Roasted Red Pepper Pasta with Broccoli & Parmesan Cheese
Title
  • 6 oz Banza Chickpea Rotini Pasta
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Cream
  • 3 oz Baby Spinach
  • ½ lb Broccoli
  • 2 cloves Garlic
  • 2 Tbsps Butter
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Capers
  • 1 oz Sliced Roasted Red Peppers
  • 1½ tsps Calabrian Chile Paste
Prepare & roast the broccoli
1 Prepare & roast the broccoli

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

Cook the pasta
2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.  

Make the sauce
4 Make the sauce

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add 1/4 cup of water (carefully, as the liquid may splatter) and the cream. Stir to combine. Taste, then season with salt and pepper if desired.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan of sauce, add the cooked pasta, butter, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated and the spinach is wilted and combined (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese. Enjoy!

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Prepare & roast the broccoli
1 Prepare & roast the broccoli

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.  

2 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking.

Cook the pasta
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.  

4 Make the sauce

In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add 1/4 cup of water (carefully, as the liquid may splatter) and the cream. Stir to combine. Taste, then season with salt and pepper if desired.

Make the sauce
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan of sauce, add the cooked pasta, butter, spinach, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated and the spinach is wilted and combined (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese. Enjoy!