Cavatappi with Roasted Broccoli and Pesto

Name: Cavatappi with Roasted Broccoli and Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 small head Broccoli, raw; 3 tablespoons olive oil, divided, or more as needed; salt and freshly ground black pepper to taste; 1.5 teaspoons garlic powder, or to taste; 1 (16 ounce) package cavatappi (corkscrew macaroni); 1 tablespoon lemon juice; 4 tablespoons freshly grated Parmesan cheese, or to taste; 3 tablespoons pesto; 1 tablespoon lemon juice; 1 tablespoon grated Parmesan cheese, or to taste

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A light entree incorporating broccoli and cavatappi. You can add chicken if you like and more to fill you up with fewer calories.

Submitted by chri103

Published on May 18, 2012

3

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

3

Yield:

3 servings

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Ingredients

1 small head Broccoli, raw
3 tablespoons olive oil, divided, or more as needed
salt and freshly ground black pepper to taste
1 ½ teaspoons garlic powder, or to taste
1 (16 ounce) package cavatappi (corkscrew macaroni)
1 tablespoon lemon juice
4 tablespoons freshly grated Parmesan cheese, or to taste
3 tablespoons pesto
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese, or to taste

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.
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.
Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.
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.
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.
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.

Nutrition Facts (per serving)

810	Calories
26g	Fat
123g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 3
Calories 810
% Daily Value *
Total Fat 26g	33%
Saturated Fat 5g	27%
Cholesterol 12mg	4%
Sodium 277mg	12%
Total Carbohydrate 123g	45%
Dietary Fiber 8g	30%
Total Sugars 2g
Protein 28g	55%
Vitamin C 86mg	96%
Calcium 247mg	19%
Iron 1mg	8%
Potassium 368mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cavatappi with Roasted Broccoli and Pesto

Ingredients

Directions

Nutrition Facts (per serving)

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