Blond Puttanesca with Broccoli & Lemon Caper Sauce

Blond Puttanesca

with Broccoli & Lemon Caper Sauce

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dinner

The puttanesca you know may be packed with anchovies and tomatoes, but we took a spin on a classic and lightened the dish up with lemon and good serving of vegetables. Roasted red peppers add a pop of color, and olives and capers bring the classic brineyness. The pasta is made of chickpeas, and are a game changer for pasta lovers! Enjoy this with a glass of white wine, and make it whenever you need a quick go-to pasta.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
510
FAT
13g
CARBOHYDRATES
98g
PROTEIN
32g

MAIN INGREDIENTS

  1. 8 oz Banza rotini pasta
  2. 6 oz broccoli florets
  3. 3 cloves garlic
  4. ¼ cup Castelvetrano olives
  5. 4 oz roasted red peppers
  6. 1 lemon
  7. 2 tbsp capers
  8. 1 tsp dried oregano
  9. ¼ tsp red chile flakes
  10. 2 tbsp vegan parmesan
  11. 3 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Nutrition

TOOLS

  • Large pot
  • Zester or microplane
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
2
Cook the pasta
3
Cook the broccoli
4
Sauté the aromatics
5
Make the sauce
6
Serve