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I do love the holidays, and all that it takes to get ready to share special times with our family and friends. But – it can get really hectic sometimes.
And for a lot of people, add in stuff like kids to take care of, a full time job and other obligations – it’s easy to see why so many people just put their heads down and wish for January to get here.
I can’t help you do your shopping or baking, but I might be able to help you with a fast and easy dinner that everyone will love, and is guaranteed not to frazzle your nerves – Bowtie Pasta with Roasted Broccoli!
The idea for this came from the fact that when I picked up my food co-op order a few weeks ago, I had a chance to buy a bunch of beautiful local broccoli – even though I had just bought some a few days prior. I wasn’t about to pass that up, and I knew I would be able to find a way to use it.
This recipe is so simple and easy, that you could even have your kids do it – with a bit of supervision in the using of the stove and oven. Fresh broccoli roasts up with oil and garlic while the pasta cooks, and then, the two are combined with a little more oil, salt & pepper, a sprinkle of Parmesan or Romano cheese, and a finish of toasted breads crumbs if you like.
Fresh, easy, delicious – a perfect weeknight meal on a busy evening.
Bowtie Pasta with Roasted Broccoli
- About 1 lb. fresh broccoli [2 - 3 broccoli crowns]
- 1/3 cup good olive oil divided
- 1/2 teaspoon kosher salt
- 2 large garlic cloves chopped small
- 1/2 dry pound bowtie or farfalle pasta
- cracked black pepper
- 1/2 grated Parmesan or Romano cheese
- toasted bread crumbs [optional - directions below]
- Preheat the oven to 400º
- Fill a 3 quart saucepan 2/3 with water, add a good big pinch of salt, and place over a high flame.
- Wash broccoli, shake to get rid of excess moisture, and cut into florets - about 1 to 1 & 1/2 inch pieces.
- Pile the broccoli in the center of a heavy, parchment lined baking sheet, and drizzle with half of the oil and the salt.
- Toss the broccoli a bit to get it evenly coated in the oil, and spread out in an even layer.
- Place in the oven, and roast for about a total of 15 minutes, [you'll be adding the garlic at about the 12 minute mark] stirring a few times so that it cooks evenly. If you like your broccoli more cooked, figure on about 20 minutes.
- While the broccoli is roasting, cook the pasta in the boiling water - check the package for cooking times.
- When the broccoli has roasted for about 12 minutes, sprinkle the chopped garlic over it, stir, and return the pan to the oven.
- Reserve 1/2 cup of the cooking water, and drain the cooked pasta. Place in a large serving bowl.
- Take the broccoli out of the oven, and pile it on top of the cooked pasta, making sure to scrape out all of the oil and garlic.
- Drizzle over the remaining olive oil and stir, adding a bit of the pasta cooking water to help form a light sauce.
- Sprinkle the top with some fresh cracked pepper, the cheese if desired, and toasted bread crumbs*.
- Serve immediately, refrigerate leftovers. Recipe can be doubled.
*To make bread crumbs, place two slices of firm white bread in the food processor, and reduce to coarse crumbs. Melt a tablespoon of butter in a small skillet, and toast crumbs until golden brown and crisp. Remove to a small bowl, and set aside until needed.
You can change up the veggies to suit your family’s taste – cauliflower, carrots, and shredded brussels sprouts are all really good in this – or try a combination of different vegetables. Turn Bowtie Pasta with Roasted Broccoli into a bowtie pasta with your family’s favorite roasted veg. Yum – and frazzle-free!
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