Pasta with Roasted Broccoli, Garlic, and Almonds

Drawing inspiration from our Pasta with Roasted Cauliflower, Garlic, and Walnuts, we bring you a similar approach with a twist—Pasta with Roasted Broccoli, Garlic, and Almonds. By applying the same high-heat roasting technique, we transform broccoli into a deeply flavorful and slightly caramelized delight. Tossed with a simple yet vibrant garlic sauce, this pasta dish showcases the natural nuttiness and crunch of toasted almonds for a delightful finish. The combination of roasted broccoli, garlic-infused dressing, and the addition of savory Manchego cheese creates a harmonious blend of textures and flavors. Each forkful offers a burst of earthiness and a hint of citrus from the lemon juice. It’s a satisfying dish that celebrates the versatility and boldness of broccoli.

INGREDIENTS:

• 2 garlic heads, top quarter cut off to expose garlic cloves
• 6 tablespoons plus 1 teaspoon extra-virgin olive oil
• 2 tablespoons lemon juice, plus extra as needed
• ¼ teaspoon red pepper flakes
• 1½ pounds broccoli
• Salt and pepper
• ¼ teaspoon sugar
• 1 pound campanelle
• 1 ounce Manchego cheese, grated (½ cup), plus extra for serving
• ¼ cup chopped fresh basil
• ¼ cup slivered almonds, toasted

PREPARATION:

1. Adjust the oven rack to the middle position and preheat the oven to 500 degrees Fahrenheit. Place a large-rimmed baking sheet on the rack.
2. Place the garlic heads, cut side up, in the center of a 12-inch square of aluminum foil. Drizzle each head with ½ teaspoon of olive oil and wrap the foil securely. Place the packet on the oven rack and roast until the garlic is very tender, which should take about 40 minutes. Transfer the packet to a cutting board and let it cool for 10 minutes. Unwrap the garlic and gently squeeze to remove the cloves from the skin. Transfer the cloves to a small bowl and mash them smooth with a fork. Stir in lemon juice and red pepper flakes, then slowly whisk in ¼ cup of olive oil.
3. Cut the broccoli crowns from the large stems. Remove the tough outer layer from the stems and cut them into 2 to 3-inch lengths, about ½ inch thick. For smaller crowns (3 to 4 inches in diameter), cut them into 4 wedges. For larger crowns (4 to 5 inches in diameter), cut them into 6 wedges. Toss the broccoli with the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, ¼ teaspoon of pepper, and sugar in a bowl.
4. Remove the hot baking sheet from the oven and carefully lay the broccoli wedges, cut sides down, on the sheet in an even layer. Roast the broccoli until it is well-browned and tender, which should take about 10 to 15 minutes. Transfer the roasted broccoli to a cutting board and let it cool slightly. Then, cut it into ½-inch pieces.
5. In a large pot, bring 4 quarts of water to a boil. Add the campanelle pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until al dente. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot. Add the chopped broccoli, garlic sauce, ½ cup of grated Manchego cheese, chopped basil, and ¼ cup of reserved cooking water. Toss everything to combine. Season with salt, pepper, and extra lemon juice to taste. Adjust the consistency by adding more reserved cooking water if needed.
6. Sprinkle individual portions with toasted slivered almonds and serve with extra Manchego cheese.

SPECIAL INSTRUCTIONS:

• Preheating the baking sheet ensures that the broccoli wedges get a head start in the browning process, resulting in a flavorful caramelization.

TIPS:

• Be careful when handling the roasted garlic heads as they will be hot. Allow them to cool slightly before unwrapping and squeezing out the cloves.

YIELD:

This recipe serves 4-6 people.

In conclusion, our Pasta with Roasted Broccoli, Garlic, and Almonds offers a delightful twist on traditional pasta dishes. By embracing the high-heat roasting technique, we elevate the flavors of broccoli, turning it into a caramelized and nutty companion for the pasta. The roasted broccoli adds a delightful earthiness and a slightly sweet undertone to the dish.

Tossed in a vibrant garlic sauce with a touch of red pepper flakes and lemon juice, the pasta and broccoli become infused with bold flavors and a hint of citrus. The addition of savory Manchego cheese complements the nuttiness of the roasted broccoli, while the toasted slivered almonds add a delightful crunch and subtle richness.

This pasta dish celebrates the natural beauty and versatility of broccoli. The vibrant green color of the roasted florets adds visual appeal, while the tender texture and pronounced flavors make each bite a true delight. The combination of the roasted broccoli, garlic-infused dressing, and the nutty notes from the almonds creates a harmonious symphony of flavors that will satisfy your palate.

Whether you’re looking for a quick weeknight meal or an impressive dish to serve to guests, this Pasta with Roasted Broccoli, Garlic, and Almonds is sure to impress. The simplicity of the ingredients and the ease of preparation makes it accessible to all levels of cooking expertise.

So, fire up your oven, slice your broccoli, and embark on a culinary adventure that celebrates the natural goodness of this cruciferous vegetable. With each forkful of perfectly roasted broccoli, al dente pasta, and vibrant flavors, you’ll savor the wholesome and delicious experience this dish offers.