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Cavatappi with Roasted Broccoli and Pesto
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious cavatappi pasta tossed with roasted broccoli and flavorful pesto - a quick, healthy weeknight meal.
Ingredients:
  • 1 small head Broccoli, raw
  • 3 tablespoons olive oil, divided, or more as needed
  • 1.5 teaspoons garlic powder, or to taste
  • 1 (16 ounce) package cavatappi (corkscrew macaroni)
  • 4 tablespoons freshly grated Parmesan cheese, or to taste
  • 3 tablespoons pesto
  • 1 tablespoon grated Parmesan cheese, or to taste
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and prepare a baking sheet by lining it with foil.
  • Arrange broccoli florets on the baking sheet, generously coat with 2 tablespoons of olive oil, and toss to ensure all florets are evenly covered. Sprinkle with salt, pepper, and garlic powder to taste.
  • Roast the broccoli in the preheated oven until it starts to brown, for about 8 to 10 minutes.
  • Bring a large pot of salted water to a boil and cook cavatappi until al dente, about 8 minutes.
  • Take the roasted broccoli out of the oven and mix it gently with the remaining olive oil and lemon juice until all the florets are nicely coated. Sprinkle with Parmesan cheese to your liking, about 1 to 2 tablespoons.
  • After cooking the pasta, drain it and return it to the pot. Keep the stove on low heat as you stir in the pesto. Mix in the roasted broccoli until well combined. Serve the pasta in bowls, garnishing with extra Parmesan cheese.

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