Cavatappi with Roasted Broccoli and Pesto
Description
A light pasta dish with cavatappi, roasted broccoli, and pesto. Quick and easy to make and a healthy midweek dinner.
Ingredients
•
1 small head Broccoli, raw
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3 tablespoons olive oil, divided, or more as needed
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salt and freshly ground black pepper to taste
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1 1/2 teaspoons garlic powder, or to taste
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1 (16 ounce) package cavatappi (corkscrew macaroni)
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1 tablespoon lemon juice
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4 tablespoons freshly grated Parmesan cheese, or to taste
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3 tablespoons pesto
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1 tablespoon lemon juice
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1 tablespoon grated Parmesan cheese, or to taste
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
2
Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.
3
Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
4
Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
5
Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.
6
Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.