Bowtie Pasta with Roasted Broccoli
Prep time
Cook time
Total time
Recipe type: Pasta Main Dish
Serves: 3 servings
  • About 1 lb. fresh broccoli [2 - 3 broccoli crowns]
  • ⅓ cup good olive oil, divided
  • ½ teaspoon kosher salt
  • 2 large garlic cloves, chopped small
  • ½ dry pound bowtie or farfalle pasta
  • cracked black pepper
  • ½ grated Parmesan or Romano cheese
  • toasted bread crumbs [optional - directions below]
  1. Preheat the oven to 400ยบ
  2. Fill a 3 quart saucepan ⅔ with water, add a good big pinch of salt, and place over a high flame.
  3. Wash broccoli, shake to get rid of excess moisture, and cut into florets - about 1 to 1 & ½ inch pieces.
  4. Pile the broccoli in the center of a heavy, parchment lined baking sheet, and drizzle with half of the oil and the salt.
  5. Toss the broccoli a bit to get it evenly coated in the oil, and spread out in an even layer.
  6. 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.
  7. While the broccoli is roasting, cook the pasta in the boiling water - check the package for cooking times.
  8. When the broccoli has roasted for about 12 minutes, sprinkle the chopped garlic over it, stir, and return the pan to the oven.
  9. Reserve ½ cup of the cooking water, and drain the cooked pasta. Place in a large serving bowl.
  10. 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.
  11. Drizzle over the remaining olive oil and stir, adding a bit of the pasta cooking water to help form a light sauce.
  12. Sprinkle the top with some fresh cracked pepper, the cheese if desired, and toasted bread crumbs*.
  13. 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.
Recipe by The Creekside Cook at