This easy, flavorful pasta is a dependable way to turn even picky eaters into broccoli lovers: roasting the florets with garlic and olive oil brings out a sweet, caramelized depth that pairs beautifully with simple pasta and a sprinkle of Pecorino Romano. Ready in about 30 minutes, it’s ideal for busy weeknights, last-minute meals when you forgot to defrost something, or whenever you want an affordable, nutritious dinner that feels special without fuss.
Pasta with Roasted Broccoli, Garlic and Oil
The aroma of roasted garlic alone is enough to make everyone ask, “Is dinner ready?” Roast the broccoli until the edges are golden and slightly crisp to concentrate its flavor. Cook the pasta al dente, reserve some of the starchy cooking water, and toss everything together so the sauce clings to the noodles without needing excess oil. A little grated Pecorino Romano finishes the dish with savory, salty complexity. If you enjoy heat, add crushed red pepper to taste. Below you’ll find a clear ingredient list, step-by-step instructions, and helpful tips to customize, store, and serve this simple, satisfying meal.
More Quick and Easy Simple Pasta Recipes:
- Angel Hair Pasta with Zucchini and Tomatoes
- One Pot Spaghetti and Meat Sauce (Stove Top)
- Instant Pot Spaghetti and Meat Sauce
- Summer Cavatelli with Corn, Tomatoes and Zucchini
- Orecchiette Pasta with Chicken Sausage and Broccoli
- Fettuccini with Winter Greens and a Poached Egg
- Brussels Sprouts Carbonara
Pasta with Roasted Broccoli, Garlic and Oil
Prep: 10 mins Cook: 20 mins Total: 30 mins
Yield: 4 servings Serving size: 1/4th
Ingredients
- 8 oz pasta (your choice: spaghetti, penne, rigatoni, or fusilli)
- 1 1/2 lbs broccoli florets
- 6–8 cloves garlic, smashed or thinly sliced
- 2 tbsp extra virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Pecorino Romano (or Parmesan)
Instructions
- Preheat the oven to 450°F (230°C).
- In a baking dish or on a rimmed sheet pan, toss the broccoli with the olive oil, smashed garlic, and a generous pinch of kosher salt and freshly ground pepper. Spread in a single layer for even roasting.
- Roast the broccoli for about 20 minutes, tossing once halfway through, until the florets are browned at the edges and tender when pierced with a fork.
- Meanwhile, bring a large pot of well-salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Before draining the pasta, reserve about 1 cup of the starchy cooking water. Drain the pasta and return it to the pot or a large mixing bowl.
- Toss the drained pasta with the roasted broccoli and garlic. Add 1/2 cup of the reserved pasta water and the grated Pecorino Romano, tossing until the cheese melts and forms a light sauce that coats the noodles. Add more reserved water a little at a time if you prefer a looser sauce.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately with extra Pecorino on the side.
Tips and Variations
To boost flavor, add a pinch of crushed red pepper flakes when tossing the pasta for mild heat. Finish with lemon zest or a squeeze of lemon juice for brightness. For a crunchy topping, sprinkle toasted breadcrumbs or toasted pine nuts over each serving.
If you want extra protein, stir in cooked chickpeas, white beans, shredded rotisserie chicken, or sautéed Italian sausage. For a vegan version, omit the Pecorino and use a sprinkle of nutritional yeast or a vegan hard cheese alternative.
Use smaller broccoli pieces for quicker roasting and better coverage among the pasta; larger stems can be peeled and thinly sliced so everything cooks evenly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or reserved pasta water to loosen the sauce, or microwave in short increments, stirring between intervals. Fresh grated cheese added after reheating helps restore richness.
Serving Suggestions
This pasta pairs well with a simple green salad, crusty bread, or a light soup. A crisp white wine or sparkling water with lemon complements the bright, roasted flavors.
Nutrition
Per serving (approximate): Calories: 336 kcal; Carbohydrates: 57 g; Protein: 13 g; Fat: 10.4 g; Fiber: 11.7 g; Sugar: 1.6 g; Sodium: 45.5 mg.
Last Step:
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