Romanesco Broccoli and Toasted Almond Pasta

su-Romanesco Broccoli and Toasted Almond Pasta
Photo: Thomas J. Story
Yields Serves 6 Total Time 30 mins
Romanesco broccoli, a beautiful lime-green vegetable with a dense, heavy head covered in spiraling points, is widely grown in Italy and is starting to show up in more farmers' markets here. Unlike its close cousin the cauliflower, it doesn't have a sulfurous taste; instead, its flavor is mild and gently sweet.

Ingredients

 12 ounces campanelle or penne pasta
 7 tablespoons olive oil, divided
 2 heads roughly chopped Romanesco broccoli (about 1 1/4 lbs. total)
 3/4 teaspoon kosher salt, divided
 3 garlic cloves, finely chopped
 1/2 teaspoon red chile flakes
  Zest of 1 lemon
 1/2 cup toasted sliced almonds
 1/4 cup shredded asiago cheese
Nutrition Facts

Servings 0

Amount Per Serving
Calories 438Calories from Fat 46
% Daily Value *
Total Fat 22g34%
Saturated Fat 3.5g18%
Cholesterol 5mg2%
Sodium 257mg11%
Total Carbohydrate 51g17%
Dietary Fiber 6.5g26%
Protein 13g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Cook pasta according to package directions. Meanwhile, heat 3 tbsp. oil over medium heat in a large frying pan. Add Romanesco and 1/2 tsp. salt and cook, stirring occasionally, until tender-crisp, about 5 minutes. Add 1 tbsp. more oil to pan along with garlic and chile flakes. Cook until garlic is fragrant and light golden and Romanesco is tender, about 5 minutes more.

Step 2
2

Drain pasta, reserving 1 cup pasta water, and return to pot. Stir in Romanesco mixture, lemon zest, almonds, cheese, remaining 3 tbsp. oil and 1/4 tsp. salt, and enough pasta water to moisten (about 3/4 cup).

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 12 ounces campanelle or penne pasta
 7 tablespoons olive oil, divided
 2 heads roughly chopped Romanesco broccoli (about 1 1/4 lbs. total)
 3/4 teaspoon kosher salt, divided
 3 garlic cloves, finely chopped
 1/2 teaspoon red chile flakes
  Zest of 1 lemon
 1/2 cup toasted sliced almonds
 1/4 cup shredded asiago cheese

Directions

Step 1
1

Cook pasta according to package directions. Meanwhile, heat 3 tbsp. oil over medium heat in a large frying pan. Add Romanesco and 1/2 tsp. salt and cook, stirring occasionally, until tender-crisp, about 5 minutes. Add 1 tbsp. more oil to pan along with garlic and chile flakes. Cook until garlic is fragrant and light golden and Romanesco is tender, about 5 minutes more.

Step 2
2

Drain pasta, reserving 1 cup pasta water, and return to pot. Stir in Romanesco mixture, lemon zest, almonds, cheese, remaining 3 tbsp. oil and 1/4 tsp. salt, and enough pasta water to moisten (about 3/4 cup).

Step 3
3

Note: Nutritional analysis is per serving.

Romanesco Broccoli and Toasted Almond Pasta
IngredientsDirections

Search All of Sunset's Recipes

The Latest