Spaghetti Chili Garlic with Broccoli & Capers - Innit

Ingredients

4 Servings

Produce

  • Fresh Eureka Lemon 1

  • Broccoli 2 heads

  • Fresh Garden Thyme 1/2 bunch

  • Garlic Clove 5 cloves

  • Fresh Italian Parsley 1/4 bunch

Spices

  • Kosher Salt 1 teaspoon

  • Red Pepper Flakes 2 teaspoons

Dry Goods

  • Wheat Spaghetti 1/2 pound

Pantry

  • Olive Oil 7/12 cup

  • Seedless Raisin 1/4 cup

Canned/Bottled Goods

  • Pickled Caper 3 tablespoons

Preparation

  1. Preheat

    Preheat the oven. Line sheet pan with foil.

    Connect Oven
  2. Roast Broccoli

    Prepare ingredients. Toss broccoli in oil with garlic, raisins, & capers. Season. Bake 12-14 minutes.

    • 2 heads, medium florets Broccoli
    • 2 cloves, sliced Garlic Clove
    • 1/4 cup Seedless Raisin
    • 3 tablespoons, drained well Pickled Caper
    • 1 teaspoon Red Pepper Flakes
    • 1 tablespoon Olive Oil
    • 1/2 teaspoon Kosher Salt
  3. Boil Spaghetti

    Bring a large pot of water to a boil; add salt. Cook spaghetti until al dente, firm to bite but not soft.

    • 1/2 pound Wheat Spaghetti
    • teaspoon Water
    • 1 tablespoon Kosher Salt
  4. Simmer Sauce

    Prepare ingredients. Set a pan over medium low heat. Add oil, garlic, red pepper, & thyme; simmer for 3 - 4 minutes.

    • 1/2 cup Olive Oil
    • 1/2 bunch Fresh Garden Thyme
    • 1 teaspoon Red Pepper Flakes
    • 3 cloves, sliced Garlic Clove
    • 1/4 bunch, chopped Fresh Italian Parsley
  5. Season Sauce

    Remove chili garlic oil from heat. Discard thyme. Add remaining ingredients.

    • 1/2 teaspoon Kosher Salt
    • 1, juiced + zested Fresh Eureka Lemon
    • 1/4 bunch, chopped Fresh Italian Parsley
  6. Serve and Enjoy!

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 570 kcal  
Total Fat 30.0 g 38%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 26 g  
Low Cholesterol 0 mg 0%
Sodium 780 mg 35%
Total Carbohydrate 62 g 23%
Good Source: Fiber 7 g 24%
Sugars Total 10 g  
Good Source: Protein 12 g 24%
Excellent Source: Vitamin C 133 mg 150%
Load More

By Innit Culinary Team