Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Christine Burns Rudalevige
Recipe by Cooking Light June 2015

Gallery

Credit: Alison Miksch; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

397 calories; fat 13g; saturated fat 3g; mono fat 7g; poly fat 1.6g; protein 16g; carbohydrates 55g; fiber 6g; cholesterol 8mg; iron 3mg; sodium 513mg; calcium 134mg.
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