Roasted Broccoli Veggie Pasta

Name: Roasted Broccoli Veggie Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz pasta (penne or fusilli); 1 lb broccoli florets; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes; Salt and pepper to taste; 1/2 cup grated Parmesan cheese; Juice of 1 lemon; Fresh basil leaves for garnish

Highlighted under: Daily Kitchen

I love whipping up this Roasted Broccoli Veggie Pasta for an easy weeknight dinner. The blend of fresh veggies and pasta creates a light yet satisfying meal that everyone enjoys. Roasting the broccoli enhances its flavor and adds a delightful crunch that complements the softness of the pasta. Tossing everything together with a sprinkle of Parmesan cheese makes this dish even more irresistible. I often find myself making extra servings to enjoy for lunch the next day!

Created by

Rhiannon Sutherland

Last updated on 2026-01-21T19:05:34.992Z

When I first tried roasting vegetables for pasta, I was blown away by the depth of flavor it added. Roasting the broccoli until it's slightly charred makes it taste completely different than when it's boiled or steamed. The crispy edges have this irresistible nutty flavor that I can't get enough of. I recommend keeping an eye on the broccoli while it roasts to ensure it doesn't overcook.

Another tip I've learned is to use pasta water when mixing everything together. The starchy liquid binds the sauce, veggies, and pasta beautifully, creating a cohesive dish. By adding a splash of lemon juice at the end, you elevate the entire meal, making it bright and refreshing!

        Why You Will Love This Recipe
        Packed with nutritious veggies and vibrant flavors
Quick and easy to prepare, perfect for busy evenings
Versatile; you can customize it with your favorite ingredients

      

Ingredients

Ingredients for Roasted Broccoli Veggie Pasta

12 oz pasta (penne or fusilli)
1 lb broccoli florets
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Juice of 1 lemon
Fresh basil leaves for garnish

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

Roast the Broccoli

Spread the broccoli florets on the baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and red pepper flakes. Toss to coat evenly. Roast in the oven for 15 minutes until tender and slightly crispy.

Cook the Pasta

While the broccoli is roasting, cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.

Combine Everything

In a large skillet, heat minced garlic over medium heat for 1 minute. Add the cooked pasta, roasted broccoli, and reserved pasta water. Toss well and add lemon juice and Parmesan. Mix until everything is well combined.

Serve

Serve hot, garnished with fresh basil and more Parmesan cheese if desired.

Pro Tips

Feel free to add other veggies like bell peppers or cherry tomatoes for added flavor and color. If you're a fan of protein, grilled chicken or chickpeas can be great additions to this dish.

Questions About Recipes

→ Can I use frozen broccoli instead of fresh?

Yes, but fresh broccoli will provide a better texture. If you use frozen, reduce roasting time.

→ What type of pasta works best?

Penne or fusilli are great options because they hold sauce well, but feel free to use your favorite type.

→ Is this dish suitable for meal prep?

Absolutely! It can be stored in the fridge for up to 3 days and reheated easily.

→ Can I make it vegan?

Yes, just omit the Parmesan cheese or substitute it with a vegan alternative.