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:)

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