Pasta with Roasted Broccoli, Garlic, & Olive Oil

High Taste, Low Prep. Pairs well with your choice of beverage.

I would not have any fingers left if I tried to make this. Photo Credit: Jay Mug

It also reflects core tenets of the Nanner Cooking Club:

(1)  Lots of garlic

(2)  Amenable to extra cheese

INGREDIENTS

·      8 ounces tube-shaped pasta, such as penne

-            We have found that long, thin pasta (e.g., spaghetti) makes it more difficult to incorporate the broccoli. Buckwheat pasta spirals are our favorite (+ yay protein!).

·       3 (generous) cups broccoli florets

·      6-8 garlic cloves, minced

·      ½ cup Pecorino Romano or Asiago cheese

-            Softer cheeses, such as mozzarella, gave it a gummier texture, which was not as appealing to us.

·      olive oil

·      salt & pepper to taste

DIRECTIONS

1.    Preheat oven to 450 F.

2.    Combine broccoli and garlic in a large baking dish (e.g., 13 x 9). Drizzle with olive oil, and stir to coat. Roast for 20 min, stirring halfway.

3.    Cook pasta according to package instructions.

4.    Drain pasta, reserving ½ cup pasta water.

5.    Toss pasta with broccoli, adding in ½ cup water.

6.    Add cheese, salt, and pepper.

-            Although I’ve never had a problem reheating it, you can also add cheese to each portion right before consumption.

Recipe via Skinnytaste