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Sunday, April 24, 2011

Pasta with Roasted Broccoli

Quite possibly, my new favorite meal. 

Pasta with Roasted Broccoli with Garlic and Oil
4 servings
  • 8 oz high fiber or low carb pasta
  • 1 1/2 lbs broccoli florets
  • 6-8 cloves garlic, smashed
  • 2 tbsp extra virgin olive oil
  • kosher salt and fresh pepper
  • 1/4 cup fresh grated Pecorino Romano
Preheat oven to 450°. In a baking dish combine broccoli, olive oil, garlic, salt and pepper. Roast broccoli about 20 minutes, tossing half way, until broccoli is browned and tender.

Meanwhile, boil salted water in a large pot. Cook pasta according to package directions for al dente. Before draining, reserve 1 cup of the water from the pasta.  

Drain and toss pasta with broccoli. Add 1/2 cup reserved pasta water (or more if necessary), Pecorino Romano, salt and pepper to taste.

Left to right: calories, carbs, fat, protein.

Click on the nutrition for a larger view.

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