Oh, the wonders of simple pleasures! Imagine a bowl of pasta, creamy and garlicky, whispering comfort and nostalgia—like a warm hug on a chilly evening. Add in roasted broccoli, with its crisp edges and tender heart, and you’ve got a dish that’s not just a meal, but a little piece of heaven on earth.
Steps
- Set your oven to 450°F. In a baking dish, mix broccoli florets with olive oil, smashed garlic, salt, and pepper.
- Roast the broccoli for about 20 minutes, stirring halfway through, until it is browned and tender.
- While the broccoli is roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente.
- Reserve 1 cup of the pasta cooking water before draining the pasta. Drain the pasta and mix it with the roasted broccoli.
- Add 1/2 cup of the reserved pasta water, grated Pecorino Romano, and season with additional salt and pepper to taste. Adjust the consistency by adding more pasta water if needed.
Ingredients
- 8 ounces of pasta
- 1 1/2 pounds of broccoli florets
- 6 to 8 cloves of garlic, smashed
- 2 tablespoons of extra virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup of freshly grated Pecorino Romano cheese
Nutritional Values
Calories: 1344 kcal | Carbohydrates: 228 g | Protein: 52 g | Fat: 41.6 g | Saturated Fat: 4 g | Sodium: 182 mg | Fiber: 46.8 g | Sugar: 6.4 g
FAQ
- Can I use a different type of pasta for this recipe?
- Absolutely! You can substitute any type of pasta you prefer, such as penne, fusilli, or spaghetti. Just ensure to follow the cooking instructions on the package for best results.
- What can I do if I don’t have Pecorino Romano cheese?
- If Pecorino Romano is unavailable, you can use Parmesan cheese or any other hard, grated cheese you have on hand. It will still complement the dish beautifully.
- Is there a way to make this dish spicier?
- Yes, you can add crushed red pepper flakes to the dish for a spicy kick. Adjust the amount to suit your taste preferences.
- How do I prevent the pasta from drying out?
- To keep the pasta from becoming too dry, reserve some of the pasta water before draining it. Add this water back into the pasta when you mix it with the roasted broccoli and cheese.
- Can I prepare the broccoli in advance?
- Yes, you can roast the broccoli ahead of time and store it in the refrigerator. When you’re ready to serve, simply reheat it and combine it with the freshly cooked pasta.
Tips
- Reserve some pasta water before draining to add moisture to the dish without using extra oil, ensuring the pasta doesn’t dry out.
- Roast the broccoli with garlic and olive oil until it is browned and tender, enhancing the flavor and making it more appealing to picky eaters.
- For a spicy kick, consider adding crushed red pepper to the pasta when mixing it with the roasted broccoli.
- Toss the pasta with Pecorino Romano cheese and adjust the seasoning with salt and pepper to taste for an added depth of flavor.
Equipment
- Baking dish
- Large pot (for boiling pasta)
