A simple roasted broccoli pasta with sun dried tomatoes – so simple it’s on the table in about 30 minutes. Hello, easy weeknight dinner.
A couple weeks ago, I stopped at the store to grab a couple things and ended up with a head of cauliflower that I tossed in olive oil, salt, and pepper and roasted until it turned golden brown. I topped the caramelized florets with some grated Parmesan and piled them on a bed of lemon butter pasta and called it dinner. I don’t know what it is — maybe the changing of seasons? — but I’ve been turning to simple dinners like this most nights.
And the roasted cauliflower reminded me of another favorite roasted vegetable: broccoli. I can barely tolerate it in its waxy, too chewy natural state, unless it’s chopped to smithereens and served in a salad with plenty of ranch dressing. But popping broccoli florets in the oven for 20ish minutes at high heat until their edges are crispy and their centers are tender is a whole other story. I can eat a whole sheet pan — no ranch dressing required.
Roasted Broccoli Pasta
So, I wondered what might happen if I combined roasted broccoli with sweet and tart sun dried tomatoes, toasted almonds, a small handful of grated Parmesan, and some olive oil. Tossed with hot pasta, it’s sort of like a pesto and a bit more dinner-like than a bowlful of roasted broccoli, although, as a side note, a pile of the roasted greens is a great side dish to pass around the table.
In other news, I stayed up late last night to watch the Oscars and woke up in the middle of the night with the TV flickering in the darkness. Feynman doesn’t tolerate late night TV, so at some point he abandoned his cozy spot at the foot of the bed to seek solace in a quieter place in the house. All this is to say we’re a little bleary-eyed, slow and maybe a tad crabby this morning (<–Feynman), and in need of extra-strong coffee (<–me). So, I’ll leave you with the recipe for this roasted broccoli pasta and sun dried tomato pasta plus a video (!) I made in case you want 30 seconds of live action cooking entertainment.
Happy (sleepy) Monday.
Watch the Video
More Easy Pasta Recipes
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15-Minute Mediterranean Pasta A quick and easy pasta made with mostly pantry ingredients. A reader says, “Made this 3x now since I Pinned it. My family loves it! Thank you!!!”
Pasta with Steak & Spinach This pasta with steak and spinach is a long-time favorite. Tender New York strip steak tossed with spinach, pasta and a tangy Dijon mustard and balsamic dressing.Print
Roasted Broccoli Pasta with Sun Dried Tomatoes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- 4 cups fresh broccoli florets
- 2 tablespoons olive oil, plus 1/3 cup divided
- 1 tablespoon salt (for pasta water)
- 10 ounces bucatini or other long pasta
- ¼ cup slivered almonds
- 1/ 4 cup sun dried tomatoes (packed in herbed oil), plus a couple tablespoons of the oil (see note)
- Juice from ½ lemon
- 1 clove of garlic
- ¼ cup grated Parmesan cheese, plus extra for serving
- Preheat the oven to 425 degrees. Spread the broccoli florets in an even layer on a baking sheet. Top with 2 tablespoons olive oil and salt and toss to coat. Roast the broccoli for 20-25 minutes, or until tender and caramelized.
- While the broccoli is roasting bring a pot of water (seasoned with a tablespoon of salt) to a boil. Boil the pasta according to package directions. In a small skillet toast the almonds over medium heat just until they start to turn golden and are fragrant.
- Place the roasted broccoli, sun dried tomatoes, almonds, lemon juice, garlic, and Parmesan cheese in a food processor. While it’s running pour 1/3 cup olive oil in the feed tube. Continue blending until combined. (see note)
- Drain the pasta and toss it with the roasted broccoli and sun dried tomato mixture. Top with additional grated cheese and serve.
Look for sun dried tomatoes packed in herbed oil (I like to use California Sun Dry brand). If you can’t find the herbed oil kind, buy the regular ones and add in a tablespoon of your favorite fresh herbs to the recipe (parsley, thyme, or basil would work well).
The final mixture will be thick. If you prefer a thinner, more-sauce like consistency increase the amount of olive oil to 1/2 cup.