The first day over 60 degrees always feels like a warm hug.
I really hate winter and would happily move somewhere with 2-3 seasons a year. All winter long I’ve been looking forward to open windows, the sound of wind and rain, and the sun warming my skin. Spring brings with it hope and possibility along with a wide range of activities that were previously out of the question.
Still, there are a few winter activities that are hard for me to give up. One of these is cooking long, hot meals in the oven. Roasting vegetables is generally out of the question (or at least a bad idea) on a 90 degree day so I thought I’d get at least one last good roast in with this garlic and broccoli penne.
This recipe for roasted garlic and broccoli penne is so easy and gives you plenty of room to improvise or make substitutions. Use whatever amount of broccoli you have on hand or swap in sweet potato, sauteed spinach, or caramelized onions. Garlic takes on a sweet, mellow flavor when fully roasted so this amount is just right for me. If it seems like too much for you, however, cut it back by as much as you’d like.
Add protein to the dish by using a high fiber pasta, adding diced, cooked chicken, or some toasted pine nuts. Either way this will be a fast and easy way to get a flavorful dinner on the table that your family will love!
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Roasted Garlic and Broccoli Penne
Ingredients
- 1 head garlic
- 2-3 tablespoons extra virgin olive oil, plus more for roasting
- 1 large or 2 small heads broccoli, cut into small florets
- Coarse kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1/4 - 1/2 cup Parmesan cheese
Instructions
- Preheat the oven to 425ºF.
- Cut the top off the head of garlic, exposing the cloves, and drizzle with olive oil. Wrap the garlic tightly in a piece of aluminum foil and place in the oven until the cloves are dark and very soft, about 45 minutes. Allow the garlic to cool enough so you are able to handle it, then squeeze the pulp out of the skin or remove it gently with a butter knife.
- Meanwhile, rub broccoli with a drizzle of olive oil and sprinkle with salt. Arrange in a single layer on a baking sheet and roast in the oven until beginning to brown and crisp, 15-20 minutes, tossing once if desired.
- While the vegetables are cooking bring a large pot of water to a boil and cook the pasta according to package directions. Just before it is done cooking, reserve 1/2 a cup of the cooking water. Drain the pasta but do not rinse.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the roasted garlic to the pan and mash into a paste with the back of a spoon or fork. Add the roasted broccoli and continue to mash a bit, adding a splash or two of pasta water to make a sauce. When all the ingredients are hot and slightly mashed add the pasta and 1/4 cup of Parmesan and toss to coat. You can add another tablespoon of olive oil or a bit more pasta water if you want it a little saucier. Taste and add salt and pepper as needed. Serve pasta with a sprinkling of Parmesan cheese.
Nutrition
Amy | Club Narwhal says
Lindsay, it was 60 degrees on the nose yesterday and it was perfect (especially since we had been hovering in the 20-30s for WEEKS before that. I love long, slow cooked meals in the oven on cold nights, too 🙂 This pasta looks fabulous!
Lindsay Moe says
Thanks Amy! I’m glad things are warming up around you!
cheri says
Love the flavor of roasted garlic, what a great combination of flavors.
Lindsay Moe says
Yes, the garlic and broccoli go great together. I think I could put roasted garlic on just about anything and it would be fabulous!
cheri says
Love the flavor of roasted broccoli, what a great combination of flavors.
Stephanie @ Girl Versus Dough says
If there is anything I will miss about winter, it’s the warm cozy meals. But it looks like winter might be sticking around a bit longer this weekend (ugh, snow) so it’s a perfect excuse to make this yummy pasta!
liz | carpé season says
Too unfortunately true, Stephanie. As long as it snows, we will roast vegetables. I’m saving this recipe for next fall…Elsa’s stomach has made it very clear that it does not prefer broccoli…so of course, that’s all I’ve been craving 🙂
Lindsay Moe says
So sad! You’re a good mama for cutting it out for her sake.
Lindsay Moe says
I might be guilty of still making cozy meals in the heat of summer just because I love them so much. Did the snow up there melt right away or is it sticking around?
Rachel says
I love the idea of adding pine nuts! Delish and can’t wait to test this.
Lindsay Moe says
I’ve been putting pine nuts in all my pastas lately! It’s such a tasty way to add a little protein.
Alex says
Using veggies in pasta is so amazing! I love using spinach and mushrooms, which is why i made a spinach and mushroom rigatoni! It’s so good!
Laura (Blogging Over Thyme) says
It was so great to meet you this weekend Lindsay! (And thrilled we could force pad thai on you for the first time, haha!) Hope you have a safe trip back to Wisconsin–and get to explore KC a bit more today.
Lindsay Moe says
It was great meeting you as well! I welcome people to force good food on me as often as possible! And it was great. I was able to discover some great spots in KC on Sunday morning, hopefully you did as well and made it back to DC ok!
Ginny says
This looks delicious and I’m with you on getting in a meal like hits before it’s sale season. It was great meeting you last night and I’m excited to see some more great recipes like this from you 🙂
Lindsay Moe says
Thanks Ginny! It was great meeting you as well. I’m glad we squeezed it in at the last minute!
two birds says
Yum, this sounds so delicious. Roasted broccoli is one of my favorite things…even in the heat of the summer!