Penne with Hazelnut Gremolata and Roasted Broccolini
You can never have too many main course recipes, so give Penne with Hazelnut Gremolatan and Roasted Broccolini a try. One serving contains 509 calories, 13g of protein, and 28g of fat. This recipe serves 2. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up parsley, olive oil, hazelnuts, and a few other things to make it today. To use up the hazelnuts you could follow this main course with the Plum Strudel With Hazelnuts as a dessert. It is a good option if you're following a vegan diet.
Instructions
Place broccolini onlarge rimmed baking sheet.
Drizzle with2 tablespoons oil; sprinkle with salt andpepper. Toss, then spread in even layer.
Roast broccolini until tender and goldenbrown around edges, tossing occasionally,about 18 minutes. Cool. Chop coarsely.DO AHEAD: Can be made 4 hours ahead.
Letstand at room temperature.
Mix hazelnuts, chopped parsley, finelygrated lemon peel, and garlic in small bowl.DO AHEAD: Gremolata can be made 2 hoursahead. Cover and refrigerate.
Cook pasta in large saucepan of boilingsalted water until tender but still firm tobite, stirring occasionally.
Drain; returnto saucepan.
Add broccolini and toss overmedium heat to rewarm.
Add gremolata and remaining 1tablespoon oil; toss to distribute evenly.Season to taste with salt and pepper.