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Mafaldine Arrabbiata with Roasted Broccoli & Basil Pesto
2 or 4 Serving Dinner

Mafaldine Arrabbiata

with Roasted Broccoli & Basil Pesto

"Arrabbiata" translates to "angry" in Italian, denoting the fiery spice of this tomato sauce from the Lazio region of Italy. We love how the spicy sauce soaks into every nook and cranny of the broccoli florets in this garlicky pasta dish. A dollop of sweet basil pesto and a sprinkling of nutty parmesan and crispy breadcrumbs take this dinner to the next level.

Tags: High-Protein Soy-Free Chef's Choice Less Prep High Fiber
SERVINGS
PREP & COOK TIME
35 min
CALORIES
640
FAT
19g
CARBOHYDRATES
106g
PROTEIN
20g

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INGREDIENTS

  1. 6 oz mafaldine pasta
  2. 6 oz broccoli florets, chopped into bite-size pieces
  3. 1/4 cup panko breadcrumbs
  4. 1 yellow onion, peeled and diced
  5. 4 garlic cloves, peeled and minced
  6. 13.76 oz crushed tomatoes
  7. 1 tsp Italian seasoning blend
  8. 2 tsp red chile flakes (divided)
  9. 1/4 cup vegan basil pesto
  10. 2 tbsp vegan parmesan
  11. 1 tbsp + 2 tsp olive oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (pine nut), wheat
Tools: Medium saucepan, Large pot, Baking sheet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
640
FAT
19g
CARBOHYDRATES
106g
PROTEIN
20g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the pasta

Preheat oven to 425°F. Bring large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain pasta and return to pot, off heat.

2
Roast the broccoli

Combine broccoli, 1 tsp olive oil, and a pinch of salt and pepper on 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 2 tsp olive oil in medium saucepan over medium heat. Add breadcrumbs and ¼ tsp salt and stir frequently until breadcrumbs are golden brown, 2 to 4 minutes. Transfer toasted breadcrumbs to small bowl. Wipe saucepan clean. (4-serving meal: use 4 tsp olive oil, ½ tsp salt)

4
Make the arrabbiata sauce

Return same saucepan to medium-high heat with 2 tsp olive oil. 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, just ¼ tsp red chile flakes, and ½ tsp salt. Cook until sauce begins to simmer, 3 to 5 minutes. (4-serving meal: use 4 tsp olive oil, ½ tsp red chile flakes, 1 tsp salt) (TIP: Add more red chile flakes if you prefer more spice.)

5
Serve

Add arrabbiata sauce to pot with mafaldine and stir. Divide mafaldine arrabbiata between large bowls, ladling any remaining sauce over pasta. Serve with roasted broccoli and top with toasted panko breadcrumbs, basil pesto, and parmesan. Buon appetito!

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