Description
Roasted Romanesco pasta with garlic is a visually stunning and flavorful weeknight dinner that relies on simple, high-quality ingredients. By roasting fractal-like Romanesco florets until caramelized and nutty, they pair perfectly with garlicky olive oil and al dente pasta. This plant-based, wholesome dish is elegant enough for guests but fast enough for a busy weeknight, providing a satisfying, silky texture that packs a nutritional punch without the need for complicated sauces.
Ingredients
1 head Romanesco broccoli, separated into bite-sized florets
3 cloves fresh garlic, thinly sliced
2 tablespoons high-quality extra virgin olive oil
8 ounces short pasta (penne, rigatoni, or orecchiette)
Salt, to taste
Freshly cracked black pepper, to taste
Instructions
Preheat oven to 400°F (200°C).
Toss Romanesco florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast Romanesco for 20 minutes or until golden and tender.
While roasting, cook pasta in salted boiling water until al dente; reserve 1/2 cup of pasta water before draining.
In a large pan, heat the remaining tablespoon of olive oil over medium heat and sauté sliced garlic until golden and fragrant.
Add the cooked pasta and roasted Romanesco to the pan with the garlic.
Pour in a splash of the reserved pasta water to emulsify the sauce, tossing gently to coat.
Season with additional salt and black pepper to taste and serve immediately.
Notes
For extra flavor, top with a sprinkle of toasted pine nuts or fresh lemon zest. Ensure garlic slices are uniform in thickness to prevent uneven burning during sautéing.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg