CHOPPED KITCHEN

Roasted Red Pepper Pasta

with Lemon-Parmesan Broccoli

Food Image

Servings 8-10

In this quick-cooking recipe, whole grain pipe rigate gets pops of flavor from sweet roasted piquillo peppers and briny capers—plus a layer of exciting crunch from almonds. It all comes together in a creamy, mildly spicy sauce.

Ingredients
  • 6 oz Whole Grain Pipe Rigate Pasta
  • 2 oz Roasted Piquillo Peppers
  • 2 Tbsps Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 1 1/2 tsps Calabrian Chile Paste
    • Step Image

    1 Prepare & roast the broccoli:

    Step Image

    Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

    Step Image

    2

    Step Image

    While the broccoli roasts, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

    Step Image

    3 Prepare the remaining ingredients: