Description
Try this easy weeknight roasted broccoli and tomato summer pasta skillet for a fresh and light meal with lots of seasonal vegetables.
Ingredients
Units
Scale
- 1 head broccoli, cut into long strips along the stems
- 1 pint Cherry Tomatoes, halved
- 1 cup Parmesan Cheese, shredded
- 1/2 cup Vegetable or Chicken Broth
- 1 1/2 cup Cavatelli Pasta, or other short pasta like Orecchiette
- 1/4 cup Olive Oil
- Salt and Pepper
- 1/4 tsp Red Pepper Flakes
- 1 clove Garlic, minced
Instructions
- Preheat oven to 400 degrees. Toss to coat the broccoli in olive oil, salt and pepper, red pepper flakes and garlic. Roast until they start to brown and become fork tender, about 12-15 minutes. Turn frequently as they cook. Remove from oven and allow to cool. Set aside.
- While the broccoli is roasting, bring water to a boil in a medium sauce pan and cook pasta according to package directions. Drain pasta.
- In sauce pan or skillet, heat chicken broth and slowly whisk in parmesan cheese until it begins to melt and make a light sauce.
- Toss in drained pasta and roasted broccoli and tomato. Turn gently and incorporate all ingredients. Serve immediately.