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Fettuccine Arrabiata with Roasted Broccoli & Basil Pesto
2 or 4 Serving Dinner

Fettuccine Arrabbiata

with Roasted Broccoli & Basil Pesto

Tags: High-Protein, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
570
FAT
12g
CARBOHYDRATES
103g
PROTEIN
20g

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INGREDIENTS

  1. 1 onion
  2. 4 garlic cloves
  3. 6 oz broccoli florets
  4. 6 oz fettuccine
  5. ¼ cup panko breadcrumbs
  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 (2 tbsp + 4 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (pine nut), wheat
Tools: Large pot, Baking sheet, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
570
FAT
12g
CARBOHYDRATES
103g
PROTEIN
20g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Peel and dice the onion(s). Peel and mince the garlic. Chop broccoli florets into bite-size pieces.

2
Cook the pasta

Add fettuccine to the boiling water and cook until al dente, 10 to 12 minutes. Drain pasta and return to the pot, off heat.

3
Roast the broccoli

Add chopped broccoli florets, 1 tsp (2 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
Toast the breadcrumbs

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

5
Make the arrabbiata sauce

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

6
Serve

Add arrabbiata sauce to the pot with the fettuccine, and stir. Divide the fettuccine arrabbiata 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. Enjoy!

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