Name: Cavatappi with Roasted Broccoli and Pesto
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: Broccoli, raw - 1 small head; Olive oil, divided, or more as needed - 3 tablespoons; Salt and freshly ground black pepper to taste - 3 tablespoons; Garlic powder, or to taste - 1 ½ teaspoons; Cavatappi (corkscrew macaroni) - 1 (16 ounce) package; Lemon juice - 1 tablespoon; Freshly grated Parmesan cheese, or to taste - 4 tablespoons; Pesto - 3 tablespoons; Lemon juice - 1 tablespoon; Grated Parmesan cheese, or to taste - 1 tablespoon

Cavatappi with Roasted Broccoli and Pesto

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Cavatappi with Roasted Broccoli and Pesto

1. Broccoli, raw - 1 small head

2. Olive oil, divided, or more as needed - 3 tablespoons

3. Salt and freshly ground black pepper to taste - 3 tablespoons

4. Garlic powder, or to taste - 1 ½ teaspoons

5. Cavatappi (corkscrew macaroni) - 1 (16 ounce) package

6. Lemon juice - 1 tablespoon

7. Freshly grated Parmesan cheese, or to taste - 4 tablespoons

8. Pesto - 3 tablespoons

9. Lemon juice - 1 tablespoon

10. Grated Parmesan cheese, or to taste - 1 tablespoon

How to cook deliciously - Cavatappi with Roasted Broccoli and Pesto

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.

2. Stage

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. Stage

Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.

4. Stage

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. Stage

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. Stage

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.