Garlicky Spaghetti Aglio e Olio
with Roasted Asparagus & Broccoli
Cooking time
25 minutes
Servings
4
Calories
620 /serving
Who can say no to spaghetti aglio e olio? The literal translation of this Naples classic: spaghetti with garlic and oil. We agree with purists that it’s perfect as is, but we couldn’t resist adding aged cheddar and spring green roasted veggies.
We will send you:
- 1 Head of broccoli
- 1 Bunch of asparagus
- 4 Garlic cloves
- 340g Spaghetti
- 60ml Vegetable demi-glace
- 120g Grated aged cheddar
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
4 tbsp Butter
Total Fat
27 g
Saturated Fat
14 g
Sodium
790 mg
Total Carb
80 g
Sugars
7 g
Protein
23 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a large pot of salted water to a boil.
- Remove the woody ends of the asparagus; cut crosswise into thirds.
- Cut the broccoli head into bite-size florets.
- Thinly slice the garlic.
Roast the vegetables
- On a lined sheet pan, toss the broccoli and asparagus with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 14 to 18 min., until tender.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 7 to 9 min., until al dente.
Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.- Reserve the pot.
Make the sauce & combine the pasta
- In the same pot, heat 4 tbsp butter on medium.
- Add the garlic and sauté, 2 to 3 min., until golden and fragrant.
- Add the remaining spices and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace and ½ the reserved cooking water; bring to a boil.
- Reduce to a simmer and add the pasta. Cook, stirring often, 1 to 2 min., until the sauce thickens.
- Add ½ the cheese; toss well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the pasta between your bowls.
- Top with the vegetables.
- Sprinkle with the remaining cheese. Bon appétit!
