Roasted Red Pepper Pasta with Broccoli & Parmesan Cheese

Roasted Red Pepper Pasta

with Broccoli & Parmesan Cheese

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Lumaca Rigata Pasta
    includes 6 oz Lumaca Rigata Pasta
  • with Banza Chickpea Rotini Pasta
    includes 6 oz Banza Chickpea Rotini Pasta View recipe
  • with Lumaca Rigata 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.
    CLICK FOR RECIPE CARD

    See Plans

    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Roasted Red Pepper Pasta with Broccoli & Parmesan Cheese
    Title
    • 6 oz Lumaca Rigata Pasta
    • ½ lb Broccoli
    • 2 cloves Garlic
    • 3 oz Baby Spinach
    • ¼ cup Cream
    • ¼ cup Grated Parmesan Cheese
    • 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, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 

    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 constantly, 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, 5 to 7 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 

    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 constantly, 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!

    Browse Steps
    1 of 5