Roasted broccoli orecchiette is a very simple pasta dish for a busy weeknight dinner or served alongside a good cut of meat or fish. Slightly crispy roasted broccoli tossed together with a little lemon, olive oil, and reserved pasta water is then topped with bread crumbs and some parmesan cheese.
In a perfect world, I would make this for my kids’ dinner and they would eat the entire bowl without an ugly face or complaint.
Or, or, or!
They wouldn’t do that thing that drives me up a wall, where they are so disgusted they can’t even touch the plate with their fingers!
They use the back of their limp hand to push the plate away. This food offends you so greatly that you forgot how your hand works? Really?
Instead, my reality is as follows: Andy walks in the door after school. His super sniffer goes into overdrive, sniffing the air in the house. A VEGETABLE! How dare I? He then covers his nose and asks, “UGH, what smells?”
Thanks.
Hold on though before you judge, because we will see when Mike walks in the door how a grown 30-something adult man reacts to the smell of roasted broccoli orecchiette wafting through the house.
Regardless of his reaction, he is always very grateful for every home cooked meal—even though I know in his head sometimes he is thinking, “Couldn’t we just get Chipotle?”
When Mike walks in the house after work, he isn’t as crazy about sniffing the house like Andy, but he does take in big long breaths. “Mmm vegetables” (said in a sarcastic voice).
“Why does it always have to be broccoli or Brussels sprouts?”
Insert a questioning look from me, the wifey.
“I mean, thank you for always making sure I eat a little healthier.”
Where oh where could Andy be getting these ideas about green things being bad? I wonder. However, I know (and hope deep down in my soul) this eating battle we have been in for years now is just a phase and one day he and Jack will snap out of it.
Or they will marry somebody that makes them snap out of it and eat some darn good roasted broccoli orecchiette!
Recipe inspired by Epicurious.
Roasted Broccoli Orecchiette
Simply roasted broccoli tossed with orecchiette, lemon juice, parmesan, and bread crumbs.
Ingredients
- 2 large broccoli florets, chopped without the stems (about 3-4 cups)
- 1-2 tbsp olive oil
- salt and pepper
- 1 tbsp lemon juice
- 1/4 tsp garlic powder
- 12 oz dry orecchiette pasta
- 1/4 cup olive oil
- juice from 1/2 lemon
- 1/3 cup freshly grated parmesan cheese
- 1/3 cup breadcrumbs
- a pinch of crushed red pepper flakes
- salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Arrange the broccoli florets on the baking sheet in one layer. Toss with the olive oil, lemon juice, salt, pepper, and garlic powder.
- Roast the broccoli for 15 minutes.
- While the broccoli roasts, bring a large pot of salted water to a boil. Once boiling drop the pasta in and cook according to the instructions on the packaging.
- Be sure to reserve a 1/2 cup of pasta cooking liquid before draining the pasta.
- Remove the broccoli from the oven. Add the broccoli, pasta, olive oil, lemon juice, salt, pepper, and crushed red pepper to a large bowl. Toss to evenly coat.
- Add the pasta water and half the parmesan to the bowl. Mix.
- Adjust the salt and pepper to taste. Top with breadcrumbs and remaining parmesan cheese and then serve.
