Roasted Broccoli Parmesan Pasta
Ingredients
The pasta
-
12
ounces
Penne or Bowtie Pasta
The broccoli
-
2
cups
Broccoli, cut into small florets
The sauce
-
2
tablespoons
Unsalted Butter
-
2
tablespoons
Flour
-
1½
cups
Whole Milk
-
½
cup
Parmesan Cheese, grated
-
½
teaspoon
Black Pepper
-
½
teaspoon
Garlic Powder
-
½
teaspoon
Onion Powder
-
1
teaspoon
Lemon Zest
-
½
teaspoon
Crushed Red Pepper Flakes
-
¼
cup
Fresh Parsley
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss the broccoli florets with salt, pepper, and avocado oil on the baking sheet and roast for 20 minutes, flipping halfway through.
- Meanwhile, boil water in a pot and cook the pasta until al dente, then drain.
- In the same pot, melt the butter, then add the flour and stir until combined.
- Slowly add the milk while whisking, and cook over medium-low heat until the sauce thickens.
- Stir in the parmesan cheese, black pepper, garlic powder, onion powder, crushed red pepper (if using), and lemon zest until the cheese melts.
- Once the broccoli is done, toss it with ¼ cup of parmesan cheese and let it sit until the cheese melts.
- Combine the broccoli with the cheese sauce and pasta, stirring everything together.
- Serve with parsley, crushed red pepper, and extra parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
18g
Total carbohydrates
45g
Total protein
15g
Sodium
300mg
Cholesterol
30mg
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