Tuesday, October 11, 2011

Roasted Pasta Broccoli

I love food and i love looking for new recipes to try. One that i tried tonight was Roasted Broccoli Pasta from Skinny Taste.

There are so many great recipes on this site but this one was quite tasty and made enough for leftovers. I live by myself so the idea of mass portions is not something i enjoy. So i cut it down to a double portion so that i had a leftover serving for lunch tomorrow. So good, enjoy!!

  • 4 oz high fiber or low carb pasta (I used whatever was in my cabinet)
  • 1 1/2 cups broccoli florets (use fresh or frozen)
  • 3-4 cloves garlic, smashed
  • 1 tbsp extra virgin olive oil
  • kosher salt and fresh pepper
  • 1/8 cup fresh grated Pecorino Romano
Preheat oven to 450°. 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. (If you are using frozen broccoli, i boiled the broccoli with the pasta and then once the pasta was done, i quickly sauteed in the oil, garlic, and salt and pepper. )

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 (I didn't do this!), Pecorino Romano, salt and pepper to taste.

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