CRISPY ROASTED BROCCOLINI | PARMESAN, PINE NUTS AND CHILIES
Spaghetti with Parmesan-Roasted Broccolini
Sep 4, 2014
Con Poulos; Food styling by Vivian Lui; Prop styling by Marina Malchin
This quick vegetarian supper is easy to throw together, but still full of complex and contrasting textures and flavors.
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Prep Time: 0 hours 15
Total Time: 0 hours 20
12 oz. spaghetti
2 tsp. grated lemon zest
1 tbsp. fresh lemon juice
3 tbsp. olive oil
slice fresh bread
1/4 tsp. crushed red pepper
1/4 c. grated Parmesan
- Heat oven to 425 degrees F. Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid. Drain the pasta and return it to the pot. Toss with the lemon zest and juice and 1 tablespoon oil.
- Meanwhile, in a food processor, pulse the bread and garlic until the bread forms coarse crumbs and the garlic is chopped.
- On a large rimmed baking sheet, toss the broccolini, red pepper, remaining 2 tablespoons oil and 1/2 teaspoon salt. Add the Parmesan and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, 10 to 12 minutes.
- Toss the pasta with the broccolini mixture and 1/2 cup reserved cooking liquid (adding more if the pasta seems dry). Serve with grated Parmesan, if desired.
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Date: 09.12.2018, 07:30 / Views: 93574