Skinnytaste > Egg Free Recipes > Pasta with Roasted Broccoli, Garlic and Oil

Pasta with Roasted Broccoli, Garlic and Oil

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:

Pasta with Roasted Broccoli, Garlic and Oil

9
Cals:336
Protein:13
Carbs:57
Fat:10.4
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!
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!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 4 servings
Serving Size: 1 /4th

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.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 /4th, Calories: 336 kcal, Carbohydrates: 57 g, Protein: 13 g, Fat: 10.4 g, Saturated Fat: 1 g, Sodium: 45.5 mg, Fiber: 11.7 g, Sugar: 1.6 g

Categories:

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




49 comments on “Pasta with Roasted Broccoli, Garlic and Oil”

  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. 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