Quite possibly, my new favorite meal.
Pasta with Roasted Broccoli with Garlic and Oil
4 servings
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.
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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