Creamy Broccolini Pasta With Chile Breadcrumbs

Name: Creamy Broccolini Pasta With Chile Breadcrumbs
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 lb. Broccolini or broccoli, cut into 2-inch pieces; 2 tbsp. plus 1 tsp olive oil; 1 clove garlic, pressed; 1 Fresno or other red chile, seeded and finely chopped, divided; Kosher salt and pepper; 12 oz. tagliatelle, fettucine, or other wide pasta; 1/4 c. panko; 1 tbsp. finely grated lemon zest plus 3 Tbsp lemon juice; 1/4 c. sour cream

By The Good Housekeeping Test KitchenPublished: Jan 6, 2020

Danielle Daly

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

470

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Make extra breadcrumbs when prepping this easy weeknight dinner: you'll want to add them to all your favorite dishes.

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Ingredients

1 lb.
Broccolini or broccoli, cut into 2-inch pieces
2 Tbsp.
plus 1 tsp olive oil
1
clove garlic, pressed
1
Fresno or other red chile, seeded and finely chopped, divided
Kosher salt and pepper
12 oz.
tagliatelle, fettucine, or other wide pasta
1/4 cup
panko
1 Tbsp.
finely grated lemon zest plus 3 Tbsp lemon juice
1/4 cup
sour cream

Directions

1. Step 1Heat oven to 425°F. On a large rimmed baking sheet, toss Broccolini with 2 tablespoons oil, garlic, half of chile, and ½ teaspoon salt. Arrange in a single layer and roast 15 minutes.
2. Step 2Cook pasta per package directions. Reserve ¾ cup cooking water, drain pasta, and return to pot.
3. Step 3Meanwhile, in bowl, toss panko with remaining teaspoon oil, then zest and remaining chile.
4. Step 4Push Broccolini over to one side slightly and spread panko in open space. Roast until Broccolini is tender and crisp at edges and panko is golden brown, 5 to 6 minutes more.
5. Step 5Toss 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.