Garlicky Spaghetti with Roasted Broccoli
  • 12 ounces fresh broccoli florets
  • 3 tablespoons olive oil
  • 1 tablespoon Italian herb seasoning
  • Salt
  • 8 ounces spaghetti (or other long, thin pasta)
  • 10 garlic cloves, minced
  • ½ teaspoon crushed red pepper, adjust to taste
  • 1 cup grated Parmesan cheese
  1. Preheat oven to 450F degrees. Line a large, rimmed baking sheet with foil.
  2. Toss broccoli with 1 tablespoon olive oil and sprinkle with Italian herb seasoning. Spread in a single layer on prepared baking sheet. Roast until broccoli is crisp-tender and starting to brown (about 15 minutes), stirring occasionally.
  3. Meanwhile, bring pot of water to a boil. Cook pasta 3 minutes short of al dente per package directions. Drain and reserve 1 cup pasta cooking water.
  4. In the same pot, heat remaining olive oil over medium heat. Add garlic and saute until fragrant and golden brown (about 2 minutes). Remove from heat, and stir in crushed red pepper, pinch of salt, and 1 cup pasta water.
  5. Add pasta and ½ cup cheese, and simmer over medium heat, tossing gently, until sauce coats pasta and most of the water evaporates (about 2 to 3 minutes).
  6. Remove from heat, add broccoli and toss to combine. Sprinkle with remaining cheese and serve immediately.
Source: All You, July 2013
Nutrition Information
Serving size: 4 to 6 servings
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