Roasted Red Pepper Pasta
with Roasted Broccoli & Parmesan
To give this dish irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, roasted peppers, and just a touch of red pepper flakes (for pleasant heat). It’s tossed with lumaca rigata, whose shape is perfect for catching every saucy bite.
Details
To give this dish irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, roasted peppers, and just a touch of red pepper flakes (for pleasant heat). It’s tossed with lumaca rigata, whose shape is perfect for catching every saucy bite.
Nutrition per serving
Ingredients
6 oz
Lumaca Rigata Pasta
8 oz
Broccoli
2 clove
Garlic
¼ cup
Grated Parmesan Cheese
¼ cup
Cream
1 oz
Salted Butter
2 tbsp
Tomato Paste
1 tbsp
Capers
1 oz
Sliced Roasted Red Peppers
¼ tsp
Crushed Red Pepper Flakes
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then 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 broccoli. Cut off and discard the bottom 1/2 inch of the 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.
step 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.
step 3
Prepare the remaining ingredients:
Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.
step 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 frequently, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as 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 (shaking the bottle before opening). Stir to combine. Taste, then season with salt and pepper if desired.
step 5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (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!
Instructions
step 1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then 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 broccoli. Cut off and discard the bottom 1/2 inch of the 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.
step 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.
step 3
Prepare the remaining ingredients:
Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.
step 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 frequently, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as 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 (shaking the bottle before opening). Stir to combine. Taste, then season with salt and pepper if desired.
step 5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (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!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu