Roasted Red Pepper Pasta with Broccoli & Parmesan Cheese

Roasted Red Pepper Pasta

with Broccoli & Parmesan Cheese

25 MIN
$11.94/serving 2 Servings
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  • with Banza Chickpea Rotini Pasta
    includes 6 oz Banza Chickpea Rotini Pasta
  • with Lumaca Rigata Pasta
    includes 6 oz Lumaca Rigata Pasta View recipe
  • with Banza Chickpea Rotini Pasta

    From the Test Kitchen

    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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    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
    time-saving
    tips & techniques
    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 the cream (carefully, as the liquid may splatter) and 1/4 cup of water. 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!

    Tips from Home Chefs

    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 the cream (carefully, as the liquid may splatter) and 1/4 cup of water. 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!

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