Pasta with Roasted Broccoli, Garlic and Oil
This Pasta with Roasted Broccoli, Garlic and Oil is a quick, flavorful dish that makes weeknight dinners a breeze!
Equipment
- Large Pot
- Baking Sheet
- Large Skillet
- Colander
- Chef’s knife
- Grater
Ingredients
- 8 oz pasta any type like spaghetti, penne, or fusilli
- 1.5 lbs broccoli florets fresh or frozen
- 6-8 cloves garlic smashed
- 2 tbsp extra virgin olive oil plus 1 tbsp for tossing
- kosher salt to taste
- fresh pepper to taste
- 1/4 cup fresh grated Pecorino Romano for finishing
Instructions
- Preheat your oven to 425°F (220°C) to help caramelize the natural sugars in the broccoli and garlic.
- On a baking sheet, toss the broccoli florets and smashed garlic cloves with 1 tablespoon of extra virgin olive oil. Season with kosher salt and fresh pepper to taste.
- Roast in the preheated oven for about 15-20 minutes, until tender and slightly crispy.
- While the broccoli is roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, reserving about 1 cup of pasta cooking water.
- In a large skillet over medium heat, add the roasted broccoli and garlic. Pour in the drained pasta and the remaining tablespoon of olive oil. Toss everything together, adding reserved pasta water to create a silky sauce.
- Remove from heat and stir in the freshly grated Pecorino Romano. Adjust seasoning as needed.
- Plate the pasta and garnish with extra cheese or a drizzle of olive oil. Enjoy!
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a skillet with a bit of olive oil or reserved pasta water.
- For freezing, note that texture may change upon thawing.