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Pasta with Roasted Broccoli

12/13/2018

5 Comments

 
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!

5 Comments
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1/23/2020 07:05:34 am

I never actually knew that pasta with broccoli can taste this good. I really do feel like I still have a lot to learn. I have only started cooking two years ago, and I think that my progress has been really good. I am not trying too hard, but I have been able to achieve lots of things. I enjoy the idea of eating the food that I cook, which is why I am trying to be better at it.

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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