Pasta with Roasted Broccoli, Garlic and Oil

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

This easy and quick pasta dish is a guaranteed way to get picky eaters to love their broccoli, just roast it with garlic and olive oil!

This easy and quick pasta dish is a guaranteed way to get picky eaters to love their broccoli, just roast it with garlic and olive oil!Pasta with Roasted Broccoli, Garlic and Oil

The aroma of the roasted garlic always conjures up the question, is dinner ready? This is one of my favorite pasta dishes, great for those nights you forget to defrost your something, or if you need to whip up a quick inexpensive yet healthy meal. Reserving some of your pasta water before you drain it, to add to the pasta after it’s tossed with the broccoli is my way of keeping the pasta from getting too dry, without having to add more olive oil. Adding crushed red pepper is also delicious if you like it a little spicy. Enjoy!

More Quick and Easy Simple Pasta Recipes:

This easy and quick pasta dish is a guaranteed way to get picky eaters to love their broccoli, just roast it with garlic and olive oil!
Print
Did you make this recipe?

Pasta with Roasted Broccoli, Garlic and Oil

336 Cals 13 Protein 57 Carbs 10.4 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
CUISINE: Italian
This easy and quick pasta dish is a guaranteed way to get picky eaters to love their broccoli, just roast it with garlic and olive oil!

Ingredients

  • 8 oz pasta
  • 1 1/2 lbs broccoli florets
  • 6-8 cloves garlic, smashed
  • 2 tbsp extra virgin olive oil
  • kosher salt and fresh pepper
  • 1/4 cup fresh grated Pecorino Romano

Instructions

  • Preheat oven to 450°.
  • In a baking dish combine broccoli, olive oil, garlic, salt and pepper.
  • Roast broccoli about 20 minutes, tossing half way, until broccoli is browned and tender.
  • Meanwhile, boil salted water in a large pot.
  • Cook pasta according to package directions for al dente.
  • Before draining, reserve 1 cup of the water from the pasta.
  • Drain and toss pasta with broccoli.
  • Add 1/2 cup reserved pasta water (or more if necessary), Pecorino Romano, salt and pepper to taste.

Nutrition

Serving: 1/4th, Calories: 336kcal, Carbohydrates: 57g, Protein: 13g, Fat: 10.4g, Saturated Fat: 1g, Sodium: 45.5mg, Fiber: 11.7g, Sugar: 1.6g
WW Points Plus: 9
Keywords: garlic and oil pasta, pasta with broccoli, pasta with broccoli garlic and oil, Pasta with Roasted Broccoli Garlic and Oil, simple pasta recipe

Leave a Reply

Your email address will not be published.

Rate this Recipe:




49 comments

  1. 8 oz. does not four serving make – at least not in this house. More like 1.5. I will be roasting up 2 lbs of bloc with a pound of shells. It will serve me, one guest and (maybe) a bit of leftovers. 

  2. This was a delicious and super fast dinner! I used corn pasta since we are trying to avoid the "real stuff." The nutty broccoli flavor paired perfectly! Definitely making this a staple weeknight meal in my house!

  3. Do you think there's a way to roasted the vegetables ahead of time? I'm feeding a crowd and am trying to keep the number of dishes to a minimum.

  4. We've made this a couple of times now and love it!! Last night, I reduced the amount of pasta and added in a pound of halved baby bella mushrooms, which I roasted with the broccoli & garlic. It was so good!

  5. Amazing and extremely easy to make on a night you just don't want to cook! We sliced 2 lemons and added the slices to the pan when roasting the broccoli. The lemon added a nice flavor. Next time we might try to add boneless chicken breast. Awesome!

  6. This was incredibly easy and so tasty! Can't wait to make it again!

  7. Used whole wheat spaghetti noodles instead. added the red pepper flakes. DELICIOUS!!!

  8. I didnt have any parmesean cheese so instead added 2 of the new weight wathers garlic and herb cheese wedges to the hot pasta it was delicious well worth the extra 2 points