Roasted Broccoli, Garlic & Toasted Almonds with Pasta
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 servingsPrep
10 minCook
80 minReady
96 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| ⅓ | cup |
almonds
sliced and toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
garlic bulb
dry layers of skins removed, top quarter of heads cut off and discarded |
* |
| 83 | ml |
vegetable oil
such as olive oil, canola oil, or any vegetable oil |
|
| 680.4 | g |
broccoli florets
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | pinch |
sugar
|
*
|
| 462.4 | ml/g |
pasta
1 pound, such as fusilli, prefer whole wheat |
|
| 1 | x |
red pepper flakes
to taste |
*
|
| 3E+1 | ml |
lemon juice
freshly squeezed, or more to taste |
|
| 3E+1 | ml |
basil
freshly chopped |
|
| 177 | ml |
manchego cheese
grated |
*
|
| 79 | ml |
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.
