Roasted Broccoli Penne Pasta

Recipe by Elena Palermo

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.

Prep Time

15 minutes

Cook Time

20 minutes


6 Servings


2 cups broccoli (cut into florets)
2 tablespoons olive oil
1⁄4 teaspoon salt
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.