Side
Pasta with Roasted Broccoli, Garlic and Oil
Garlic and broccoli roast until their edges turn deep gold and their flavors intensify, then coat every strand of pasta in a silky, savory cloak of olive oil and melted cheese. Each bite delivers sweet, nutty broccoli against the gentle bite of roasted garlic.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 336
- Protein
- 13g
- Carbs
- 57g
- Fat
- 10g
- Fiber
- 12g
- Sugar
- 2g
- Sodium
- 46mg
Ingredients
- 8 oz pasta
- 1 1/2 lb 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.