Ingredients

4 Servings

Produce

  • Broccoli 2 heads

  • Garlic Cloves 5

  • Garden Fresh Thyme 1/2 bunch

  • Italian Parsley 1/4 bunch

  • Lemon 1

Canned/Bottled Goods

  • Pickled Capers 3 Tbsp

Packaged Products

  • Raisins 1/4 cup

Spices

  • Crushed Red Peppers 2 tsp

  • Kosher Salt 2 tsp

Dry Goods

  • Spaghetti 1/2 lb

Pantry

  • Olive Oil 7/12 cup

Preparation

  1. Preheat

    Preheat the oven to 425F. 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 , sliced Garlic Cloves
    • 1/4 cup Raisins
    • 3 Tbsp , drained well Pickled Capers
    • 1 tsp Crushed Red Peppers
    • 1 Tbsp Olive Oil
    • 1/2 tsp 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 lb Spaghetti
    • Water
    • 1 tsp 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 Garden Fresh Thyme
    • 1 tsp Crushed Red Peppers
    • 3 , sliced Garlic Cloves
    • 1/4 bunch , chopped Italian Parsley
  5. Season Sauce

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

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

    Pair with your favorite music!

Nutrition

  Amount per
serving
Daily value percentage
Calories 570 kcal  
Total Fat 30 g 38%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 26 g  
Low Cholesterol 0 mg 0%
Sodium 1370 mg 60%
Total Carbohydrate 62 g 23%
Good Source: Fiber 7 g 25%
Sugars Total 10 g  
Good Source: Protein 12 g 24%
Excellent Source: Vitamin C 133 mg 150%
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By Innit Culinary Team