Roasted Broccoli Pasta with Garlic and Oil
Servings: 4 • Calories: 336 • Fat: 10.4 g • Protein: 13.0 g • Carb: 57 g • Fiber: 11.7 g
One of our favourites when the fridge and pantry are a bit bare. Paired with a green salad, makes for a quick, inexpensive and filling meal your family and friends will all enjoy!
- 8 oz wholemeal 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
Preheat oven to 230°. 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.
Add a side green salad to the mix, and enjoy:)