Pasta with Romesco and Garlic Broccolini

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Pasta with Romesco and Garlic BroccoliniRecipe

Photo: Alison Miksch; Styling: Claire Spollen

Serves 4 (serving size: about 1 1/2 cups pasta, 2 1/2 ounces broccolini, and 1 tablespoon cheese)


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4 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
10 ounce Broccolini, halved lengthwise
1 garlic clove, minced
8 ounces cavatappi pasta
1/4 cup almonds
1/4 cup parsley
2 tablespoons half-and-half
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1 ounce grated Parmesan cheese


Combine olive oil, 1/4 teaspoon kosher salt, black pepper, Broccolini, and minced garlic on a baking sheet. Bake at 425° for 15 minutes. Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Place cooking liquid, almonds, parsley, half-and-half, lemon juice, 1/2 teaspoon kosher salt, and broiled bell peppers in a food processor; process until smooth. Add sauce to pasta; toss. Top pasta with Broccolini and Parmesan cheese.

Created date

April 2015

Nutritional Information

Calories 397
Fat 13 g
Satfat 3 g
Monofat 7 g
Polyfat 1.6 g
Protein 16 g
Carbohydrate 55 g
Fiber 6 g
Cholesterol 8 mg
Iron 3 mg
Sodium 513 mg
Calcium 134 mg