Roasted Broccoli Veggie Pasta

Name: Roasted Broccoli Veggie Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 ounces penne pasta; 4 cups broccoli florets; 3 tablespoons olive oil; 3 cloves garlic, minced; Salt and pepper to taste; 1/4 teaspoon red pepper flakes (optional); 1/2 cup grated Parmesan cheese; Fresh basil leaves for garnish (optional)

Highlighted under: Simple Kitchen

I love making Roasted Broccoli Veggie Pasta because it brings together vibrant flavors in a simple yet satisfying dish. The combination of perfectly roasted broccoli and al dente pasta is not only delicious but also nutritious, making it a staple in our household. When I toss in a hint of garlic and a sprinkle of Parmesan, the flavors truly unite, creating an unforgettable meal. Whether it’s a quick weeknight dinner or a gathering with friends, this recipe always impresses with its appealing texture and bright colors.

Created by

Vanessa Whitlock

Last updated on 2026-01-21T19:57:35.768Z

Every time I prepare Roasted Broccoli Veggie Pasta, I can't help but smile. The process starts by roasting the broccoli to caramelize the edges, which enhances its natural sweetness. I like to drizzle a little olive oil and sprinkle salt and pepper before popping it into the oven, which creates a wonderful texture and flavor that pairs perfectly with the pasta.

One of my favorite things about this dish is its versatility. I've experimented with different vegetables and herbs, but the roasted broccoli always shines through. A tip I can share is to save some of the pasta water to adjust the sauce consistency, ensuring it's not too dry and coats the pasta beautifully.

        Why You'll Love This Recipe
        The perfect balance of textures and flavors
A healthy and satisfying meal ready in under 40 minutes
Easily customizable with your favorite veggies or proteins

      

Choosing the Right Pasta

Penne pasta is a fantastic choice for this dish due to its tubular shape, which captures the roasted garlic and olive oil wonderfully. However, if you prefer a different type of pasta, feel free to experiment with fusilli or farfalle. Just be mindful of the cooking times, as they may vary. Always aim for al dente—this means the pasta should be firm to the bite, ensuring it holds up well when mixed with the roasted broccoli.

Make sure to salt your pasta water generously. A well-seasoned boiling water enhances the flavor of the pasta itself, adding depth to the entire dish. I usually add about a tablespoon of salt for every gallon of water. This little step ensures every bite of pasta is flavorful, complementing the roasted broccoli and garlic perfectly.

Mastering Roasted Broccoli

Roasting broccoli at a high temperature of 425°F (220°C) allows the florets to develop a beautifully caramelized exterior while remaining tender inside. To achieve this, spread the broccoli out on the baking sheet without overcrowding; this allows steam to escape and helps them crisp up. If you notice they’re starting to soften but aren’t browned yet, a quick broil for the last couple of minutes can add that desired crispy texture.

Using fresh garlic adds a robust flavor to the broccoli. For a milder taste, you could use garlic powder, but I recommend sticking with fresh for the best results. If you enjoy a bit of heat, don't shy away from the red pepper flakes! Their addition not only enhances the dish but balances out the richness of the Parmesan cheese.

Storing and Reheating Leftovers

If you find yourself with leftovers, this dish stores well in an airtight container in the refrigerator for up to three days. When you're ready to enjoy it again, reheat it gently in a pan on medium heat. Adding a splash of reserved pasta water can help revive the dish by bringing back some moisture and creaminess. Stir occasionally until heated through, making sure not to overcook the broccoli.

If you're planning to make this dish ahead for meal prep, consider undercooking the pasta slightly, by about a minute. This will help it hold its structure when you reheat the entire dish later, preventing mushiness. You can also separate the roasted broccoli and pasta before storing them, mixing them just before enjoying to maintain each ingredient's texture.

Ingredients

For the Pasta

8 ounces penne pasta
4 cups broccoli florets
3 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)

Feel free to substitute the pasta type or add any other veggies you have on hand!

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C) to prepare it for roasting the broccoli.

Roast the Broccoli

On a baking sheet, combine broccoli florets with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Toss to coat the broccoli evenly, then spread it out in a single layer. Roast for 15-20 minutes until the edges are golden and crispy.

Cook the Pasta

While the broccoli is roasting, cook the penne pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of the pasta water before draining the pasta.

Combine and Serve

In a large bowl, combine the cooked pasta, roasted broccoli, remaining olive oil, red pepper flakes, and Parmesan cheese. Add reserved pasta water gradually until the desired consistency is achieved. Toss everything together, adjust seasoning, and serve with fresh basil leaves.

Enjoy your delicious Roasted Broccoli Veggie Pasta hot!

Pro Tips

For added protein, consider including chickpeas or grilled chicken in this dish. You can also make it vegan by omitting the cheese or substituting with nutritional yeast.

Ingredient Substitutions

While this recipe highlights broccoli, feel free to substitute with other green vegetables like asparagus or green beans. Each will bring a unique flavor and texture, though cooking times may vary slightly. For instance, asparagus may require just a few minutes of roasting, while green beans could take a bit longer to become tender and flavorful.

If you're looking for a dairy-free version, nutritional yeast can serve as a great substitute for Parmesan cheese. It adds a cheese-like flavor without the dairy. Additionally, consider mixing in some toasted pine nuts or walnuts for a boost of crunch and healthy fats, enhancing the dish without losing the essence of the original recipe.

Serving Suggestions

This Roasted Broccoli Veggie Pasta can be served as a delightful main dish or as a side. Pair it with a light protein like grilled chicken or fish for a well-rounded meal. A drizzle of lemon juice or a squeeze of fresh lemon just before serving can brighten the flavors even more, enhancing the overall dining experience.

For a more elevated presentation, consider adding a sprinkle of toasted breadcrumbs on top for extra texture or some cherry tomatoes for a pop of color. A side of crusty bread can also be a wonderful addition, perfect for soaking up the flavorful olive oil and garlic. Enjoying this delightful meal with friends and family can turn any weeknight into a special occasion.

Questions About Recipes

→ Can I use frozen broccoli instead of fresh?

Yes, although fresh broccoli provides the best texture and flavor. If using frozen, reduce roasting time as it cooks faster.

→ What can I serve with this pasta?

This pasta pairs well with a simple green salad and garlic bread for a complete meal.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to add moisture.

→ Can I make this dish ahead of time?

Yes! You can prepare the roasted broccoli and pasta ahead and mix them together just before serving.