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Roasted Broccoli, Garlic and Toasted Almonds with Pasta

 
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Roasting develops lot of delicious flavor, the roasted garlic makes this roasted and garlicky paste that adds tons of flavor into the pasta.

Yield

4

servings

Prep

10

min

Cook

80

min

Ready

96

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 whole garlic bulb
dry layers of skins removed, top quarter of heads cut off and discarded
*
5 ½ tablespoons vegetable oil
such as olive oil, canola oil, or any vegetable oil
1 ½ pound broccoli florets
1 x salt and black pepper
to taste
*
1 pinch sugar
*
16 ounce pasta
1 pound, such as fusilli, prefer whole wheat
1 x red pepper flakes
to taste
*
2 tablespoons lemon juice
freshly squeezed, or more to taste
2 tablespoons basil
freshly chopped
¾ cup manchego cheese
grated
*
cup almonds
sliced and toasted

Directions

Place the oven rack in the center of the oven.

Put a large rimmed baking sheet on the rack, and preheat the oven to 500 degrees.

Prepare one 12-inch sheet of foil and spread flat on the counter-top.

Set the garlic heads, cut-side up, in the center of foil.

Drizzle ½ teaspoon oil over each head and seal the packet.

Put the packet on the oven rack and roast until the garlic is very tender, 38 to 42 minutes.

Open the packet and set aside to let cool.

While the garlic is roasting.

Cut the broccoli at juncture of crowns and stems, remove outer peel from stems.

Cut stems into 2 to 3-inch lengths and each lengths into ½-inch thick pieces.

Cut crowns into 4 to 6 wedges depending on the size of the broccoli.

Add the broccoli in a large bowl along with 1½ tablespoons oil, 1 teaspoon salt, black pepper to taste, 1 pinch of sugar, and toss until well coated and mixed.

Remove the baking sheet from the oven.

Carefully transfer the broccoli to the hot baking sheet and spread into even layer, arranging cut side down.

Bring the baking sheet back to the oven and roast until broccoli is well browned and tender, about 15 minutes.

Transfer the roasted broccoli to the cutting board.

When cool enough to handle, chop into ½-inch pieces.

While broccoli roasts, bring 4 quarts water to a boil in a large pot.

Stir in the pasta and about 1 tablespoon salt, and cook until ad dente.

Squeeze roasted garlic cloves from their skins into a small bowl.

With a fork, mash garlic to smooth paste, then mix in red pepper flakes and lemon juice to taste.

Slowly whisk in remaining 1½ tablespoons of oil.

Drain pasta, reserving 1 cup cooking water, and return pasta to pot.

Stir in chopped broccoli, pasta and garlic sauce, 4 tablespoons of the cooking water, basil, and extra lemon juice to taste.

Sprinkle remaining cheese and toasted sliced almonds on top.

Serve right away.

 

* not incl. in nutrient facts

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Comments

stella dias
sri lanka
 about 8 years ago

I like this recipe. Nice photos.

Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 66732% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 53mg 2%
Total Carbohydrate 32g 32%
Dietary Fiber 5g 18%
Sugars g
Protein 43g
Vitamin A 105% Vitamin C 271%
Calcium 13% Iron 31%
* based on a 2,000 calorie diet How is this calculated?

 

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