Roasted Broccoli Garlic Pasta
Race the Clock
Three Farm Daughters
Simplicity is bliss, and this nutrient-packed pasta recipe is always the right answer to our midweek “what’s for dinner?” musings.
Charred, oven-grilled broccoli gets a bold flavor boost from toasty garlic and crunchy almonds, then springs to life with a bright, lemony stir-through sauce that practically cooks itself.
Wholesome, decadent, and filling, this easy recipe is bound to become a star in your regular menu rotation.
1 box Three Farm Daughters Rotini
1 lb Broccoli florets, cut into large bite-sized pieces
7-8 cloves Garlic, crushed
¼ cup E.V. Olive Oil
Pinch of Garlic Salt & Pepper
½ cup Vegetable Broth, hot
4 tbsp Butter (or non-dairy buttery spread)
2 tsp Onion Powder
1 tsp Lemon Zest
2 tbsp Lemon Juice
½ cup Parmesan Cheese (sub plant-based for vegan option)
½ cup Toasted Flaked Almonds
Preheat broiler on high and line a large baking sheet with foil.
Arrange broccoli in a single layer on the baking sheet and drizzle generously with oil. Season with garlic salt and cracked black pepper, then roast under the broiler for 10 minutes, turning occasionally until broccoli is lightly golden and turning crispy in parts.
Meanwhile, cook pasta according to package directions until al dente. Save 1 cup of pasta cooking water before draining.
In a separate mug, combine the butter, hot veggie broth, onion powder, lemon zest and juice. Stir until the butter melts, then set aside.
Once the broccoli is deeply roasted and starting to get charred around the edges, remove the baking sheet from under the broiler. Sprinkle the crushed garlic evenly over the hot broccoli and drizzle with a little extra oil to help the garlicky flavor infuse every broccoli piece. Gently toss, and pop the tray back under the broiler for another 45-60 seconds or so, until garlic is fragrant and very lightly golden. (Watch it carefully for this final minute so the garlic doesn’t burn and turn bitter - it won’t take long!)
Drain the pasta and return to the hot pot over a low heat. Quickly pour the butter and broth mixture over the pasta, then add the grilled broccoli, scraping in all the delicious garlicky oil and charred broccoli bits that get left behind on the foil.
Gently stir broccoli and broth mixture through pasta, adding a few spoonfuls of the starchy reserved cooking water. Continue stirring gently until the liquid is absorbed and forms a glossy, fragrant sauce, adding an extra knob of butter if desired. Check for seasoning, adding a spritz more lemon to balance the richness.
To serve, scatter generously with shredded parmesan and toasted almond flakes for crunch.