Roasted Garlic and Broccoli Penne
Roasted garlic and broccoli add deep and easy flavor to penne pasta.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
- 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
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.
Calories: 238kcal | Carbohydrates: 38g | Protein: 10g | Fat: 6g | Sodium: 68mg | Potassium: 697mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1265IU | Vitamin C: 182.7mg | Calcium: 111mg | Iron: 2.6mg