Spicy Chili Garlic Penne with Roasted Broccoli and Red Peppers
Servings: 4 people
Calories: 446kcal
Ingredients
- Kosher or fine sea salt
- 4 cups broccoli florets
- Olive oil
- 12 ounces gluten free penne
- 2 shallots , sliced
- 5 cloves garlic , minced
- 1 tablespoon grated fresh ginger
- 5 tablespoons San-J Organic Tamari Lite
- 2 tablespoons chili garlic sauce , more or less depending on taste
- 1 tablespoon brown or coconut sugar
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 16 ounces jar roasted red peppers, drained, and chopped
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment or a silicon baking sheet.
- Bring a large pot of salted water to a boil.
- Put the broccoli on the prepared baking sheet drizzle with a little olive oil and toss to coat. Spread the broccoli in a single layer and bake for 14–18 minutes or until starting to brown and crisp tender.
- Cook the penne according to the package directions. Drain, saving some of the pasta cooking water.
- In a large skillet heat 1 tablespoon of olive oil over medium-high heat, add the shallots and cook for about 5 minutes until they start to brown. Add the garlic, white part of the green onions, and ginger and cook, stirring for another 2 minutes. Add the tamari, chili garlic sauce, sugar, vinegar, and sesame oil and cook, stirring for another minute or two. Add the cooked penne, broccoli, and roasted red peppers, simmer for a few minutes and serve topped with the sesame seeds.
Nutrition
Calories: 446kcal | Carbohydrates: 84g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 3271mg | Potassium: 764mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1158IU | Vitamin C: 136mg | Calcium: 143mg | Iron: 4mg