Pasta With Roasted Broccoli and Almond-Tomato Sauce

1. 1

   Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.

2. 2

   Put 2 pieces of foil side by side on a baking sheet.

3. 3

   Put the almonds on one piece of foil and the broccoli on the other.

4. 4

   Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes.

5. 5

   Remove the foil with the almonds.

6. 6

   Continue roasting the broccoli until tender, about 7 more minutes.

7. 7

   Season the broccoli with salt and pepper and transfer to a large bowl.

8. 8

   Add the pasta to the boiling water and cook as the label directs.

9. 9

   Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped.

10. 10

    Drizzle in the olive oil and process until blended.

11. 11

    Add the basil and pulse until smooth; transfer to the bowl with the broccoli.

12. 12

    Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed.

13. 13

    Add to the bowl with the broccoli mixture and stir to combine.

14. 14

    Add 1 teaspoon salt and 1/2 teaspoon pepper.

15. 15

    Drain the pasta and toss with the sauce.

16. 16

    Per serving: Calories 744; Fat 39 g (Saturated 5 g); Cholesterol 0 mg; Sodium 555 mg; Carbohydrate 82 g; Fiber 12 g; Protein 20 g

17. 17

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.