Roasted Broccoli Penne Pasta

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SourceRecipe by Elena Palermo
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes


Try this simple pesto pasta recipe that uses the whole broccoli! The pesto adds a lemony, garlicky, bite that is sure to make your mouth water.


2 cups
broccoli (cut into florets)
2 tablespoons
olive oil
1/4 teaspoon
1/8 teaspoon
black pepper
1 pound
pasta, whole wheat penne
1 cup
broccoli stalk (peeled and roughly chopped)
3 cloves
garlic (peeled and roughly chopped)
1 cup
basil (fresh)
3/4 teaspoon
salt (divided)
1/2 teaspoon
black pepper (divided)
4 tablespoons
lemon juice
1/4 cup
pine nuts
1/4 cup
olive oil
nutritional yeast (optional)
cheese, parmesan (optional)
pine nuts (toasted (optional))


Preheat the oven to 450°F. Bring a medium saucepan of water to a boil. Salt generously. Cook pasta according to the package instructions, strain and set aside. Spread broccoli florets onto a sheet tray and drizzle 2 Tbsp olive oil, ¼ tsp salt and 1/8 tsp pepper and toss to combine. Place sheet tray into the oven and roast for 20 minutes or until tops are crispy and stems are tender. Set aside to cool.

In a blender, combine broccoli stalks, garlic, basil, pine nuts, ½ tsp salt, ¼ tsp pepper, and lemon juice. Turn the blender on and begin to slowly pour in the olive oil. Blend until ingredients are well incorporated.

In a large bowl, add cooked pasta, roasted broccoli florets and pesto. Mix to coat pasta and broccoli evenly. Top with nutritional yeast or parmesan cheese and/or toasted pine nuts.