Skip to main content
Fettuccine Arrabiata with Roasted Broccoli & Basil Pesto
2 or 4 Serving Dinner

Fettuccine Arrabiata

with Roasted Broccoli & Basil Pesto

Tags: High-Protein, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
570
FAT
12g
CARBOHYDRATES
103g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 6 oz fettuccine
  2. 6 oz broccoli florets, chopped into bite-size pieces
  3. ¼ cup panko breadcrumbs
  4. 1 onion, peeled and diced
  5. 4 garlic cloves, peeled and minced
  6. 14 oz crushed tomatoes
  7. 1 tsp Italian seasoning blend
  8. ½ tsp red chile flakes
  9. 2 tbsp vegan basil pesto
  10. 2 tbsp vegan parmesan
  11. 1 tbsp + 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition
Allergens: tree nut (pine nut), wheat
Tools: Medium saucepan, Baking sheet, Large pot
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
570
FAT
12g
CARBOHYDRATES
103g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the pasta

Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Add fettuccine to the boiling water and cook until al dente, 10 to 12 minutes. Drain pasta and return to the pot, off heat.

2
Roast the broccoli

Add chopped broccoli florets, 1 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until browned and crisp in places, 10 to 12 minutes. (4-serving meal: use 2 tsp olive oil)

3
Toast the breadcrumbs

Heat a medium saucepan over medium heat. Add panko breadcrumbs, 2 tsp olive oil, and ¼ tsp salt, and stir frequently until breadcrumbs are golden brown, 2 to 4 minutes. Transfer toasted breadcrumbs to a small bowl. (4-serving meal: use 4 tsp olive oil, ½ tsp salt) TIP: We will use this saucepan again in the next step.

4
Make the arrabiata sauce

Return the medium saucepan to medium-high heat with 2 tsp olive oil. Once hot, add onion, garlic, and a pinch of salt and pepper. Cook until onion is softened, 3 to 5 minutes. Add crushed tomatoes, Italian seasoning blend, ¼ tsp red chile flakes, and ½ tsp salt. Cook the arrabbiata sauce until it begins to simmer, 3 to 5 minutes. (4-serving meal: use 4 tsp olive oil, ½ tsp red chile flakes, 1 tsp salt) TIP: If you’re sensitive to spice, add less of the red chile flakes.

5
Serve

Add arrabbiata sauce to the pot with the fettuccine, and stir. Divide the fettuccine arrabiata between large bowls, ladling any remaining arrabbiata sauce over the pasta. Serve with roasted broccoli and top with toasted panko breadcrumbs, basil pesto, and parmesan. Dig in!

SIMILAR RECIPES