Jennifer Causey
Active Time
20 Mins
Total Time
20 Mins
Serves 4 (serving size: 1 1/2 cups)

This quick and easy broccoli-loaded pasta is ideal for busy weeknights. The flavors are straightforward and kid-friendly, with tender broccoli taking on nutty goodness from browned butter and a floral lift from lemon zest. We like the mild flavor of gluten-free corn-and-quinoa pasta, but any whole-grain pasta (such as spelt or brown-rice versions) would be great as well. If you don’t have pecorino Romano cheese on hand, try Parmesan, Asiago, or any other salty grating cheese.

How to Make It

Step 1

Place a baking sheet in oven. Preheat oven to 450°F (leave pan in oven as it heats).

Step 2

Cut broccoli into florets. Peel and thinly slice stems. Toss together broccoli and 2 tablespoons oil in a bowl. Arrange broccoli in a single layer on hot baking sheet; arrange lemon slices around broccoli. Bake at 450°F until browned and crisp-tender, about 15 minutes.

Step 3

Meanwhile, fill a Dutch oven with water; bring to a boil. Add pasta; cook according to package directions for al dente. Reserve 1/2 cup cooking liquid. Drain.

Step 4

Melt butter in Dutch oven over medium-high. Cook until browned and very fragrant, about 3 minutes. Add remaining 2 tablespoons oil, garlic, and red pepper; cook, stirring constantly, 30 seconds. Stir in pasta, salt, and black pepper. Gently stir in broccoli. Stir in 1/4 to 1/2 cup reserved cooking liquid to reach desired consistency. Top with zest and cheese.

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