Roasted Broccoli Pasta
This dish serves a crowd! Be ready for leftovers (so good heated up the next day) or transform what’s left into pasta cups that kids can take to school using the same technique we use for our Magical Mac & Cheese Cups.
Ingredients
Scale
- 1 pound pasta
- 32 ounces frozen broccoli (florets or cut broccoli)
- 10 ounces frozen onions (or one whole onion chopped)
- 1/2 cup olive oil
- 1 cup Parmesan cheese
- 2 eggs
- salt & pepper
- 1 pint cherry tomatoes, quartered
Instructions
- Roast the vegetables. Start with frozen broccoli and onions. That’s right! No washing, no cutting. Just open up the bag, and pour onto a baking sheet. (I like to line my baking sheets with parchment paper for a little easier cleanup.)
- Cook the pasta. While the vegetables are roasting, begin cooking the pasta according to package instructions. Add 2 tablespoons of salt to your water.
- Make the sauce. When the vegetables are done roasting, use a food processor to puree all of the onions and half the broccoli. Add 1 cup of the pasta’s cooking water, 2 raw eggs, 1 cup of Parmesan cheese and 1/4 cup olive oil. This is your sauce.
- Combine everything together. Drain the pasta and toss with the broccoli sauce. Add your remaining roasted broccoli and top with diced cherry tomatoes. Sprinkle with salt and pepper, then serve!
Find it online: https://foodlets.com/2021/05/24/roasted-broccoli-pasta/