Description
Delight in the festive flavors of this vibrant pasta dish, featuring roasted broccoli and cherry tomatoes for a colorful holiday feast.
Ingredients
Scale
- 8 oz pasta (penne, fusilli, or spaghetti)
- 2 cups fresh broccoli florets
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Prepare Your Ingredients: Wash all vegetables thoroughly. Chop broccoli into bite-sized pieces and halve the cherry tomatoes.
- 2. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
- 3. Roast Your Veggies: Preheat oven to 425°F (220°C). On a baking sheet, toss broccoli florets and cherry tomato halves with olive oil, minced garlic, salt, and pepper. Roast for 15-20 minutes until tender and slightly caramelized.
- 4. Combine Everything: Drain the cooked pasta, reserving half a cup of pasta water. In a large bowl, mix pasta with roasted veggies, adding reserved water if needed for creaminess.
- 5. Add Finishing Touches: Sprinkle grated Parmesan cheese over the warm pasta mixture so it melts slightly. Toss well until combined.
- 6. Serve It Up!: Transfer to plates or a serving bowl and garnish with additional Parmesan if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 4g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg
Keywords: - Swap out broccoli for asparagus or add roasted bell peppers for variation. - For added flavor, consider sprinkling red pepper flakes before serving. - Store leftovers in an airtight container in the refrigerator for up to three days; reheat with a splash of olive oil or water.