Creamy Broccolini Pasta with Chile Breadcrumbs

DANIELLE OCCHIOGROSSO DALY

Even meat-lovers will be reaching for spoonfuls of this deliciously creamy pasta. The toasted lemony chile bits also taste great sprinkled on salads, eggs, and roasted vegetables.

YIELDS: servings
TOTAL TIME: hours 30 mins
INGREDIENTS
1 lb. Broccolini or broccoli, cut into 2-in. pieces
2 tbsp. plus 1 tsp olive oil
clove garlic, finely chopped
Fresno or other red chile, seeded and finely chopped
Kosher salt and pepper
12 oz. fettuccine, tagliatelle, or other wide noodles
1 c. panko
1 tbsp. finely grated lemon zest
3 tbsp. lemon juice
1/4 c. sour cream
DIRECTIONS
  1. Heat oven to 425°F. On a large rimmed baking sheet, toss Broccolini with 2 Tbsp oil, garlic, half of chile, and ½ tsp salt. Arrange in a single layer and roast 15 minutes.
  2. Cook pasta per package directions. Reserve ¾ cup cooking water, drain pasta, and return to pot.
  3. Meanwhile, in a bowl, toss panko with remaining tsp oil, then zest and remaining chile.
  4. Push Broccolini over to one side slightly and spread panko in the open space. Roast until Broccolini is tender and crisp at the edges and panko is golden brown, 5 to 6 minutes more.
  5. Toss pasta with lemon juice and then sour cream and ¼ cup reserved pasta water, adding additional pasta water if pasta seems dry. Toss with Broccolini and top with chile breadcrumbs.

SOURCE: Women’s Day