Pasta with Roasted Broccoli

Roasting broccoli instead of steaming it adds crunch and a rich, nutty flavor to this super simple dish, which can be prepared in twenty minutes flat, and, in my experience, is always a hit with kids.

Here's how to pull this weeknight comfort food together in a flash:

• Boil a large pot of water for your pasta, and cook according to package directions. 

Note that if you use fresh pasta, widely available in the refrigerated section of grocery stores, cooking time is reduced to just a couple of minutes; an extra time-saver if you need it.

• To roast the broccoli, preheat your oven to 400 degrees.
• Wash and thoroughly dry broccoli florets, about a cup per person. Kids starting in preschool can handle this for you.
  
• Season well with salt and pepper, and toss in a bowl with a hefty drizzle of good olive oil and roughly chopped fresh garlic cloves. Depending on your taste and preference, you can go heavy or light on the garlic. We use about two medium cloves per person, or per cup of greens.
• On a lined baking sheet, spread out the broccoli and roast for 8-10 minutes, turn it once, and repeat. Do not overcook, as the garlic can burn and the broccoli, at this heat, will be done quickly.
• When pasta is al dente, drain reserving a cup of cooking liquid.

To pull it all together, toss pasta with the garlic and broccoli, adding a bit of reserved cooking water and an extra drizzle of good olive oil, for moisture. Serve with freshly grated parmesan cheese. 

Enjoy!