Roasted Broccolini Pasta

Roasted broccolini pasta is a simple dish featuring roasted broccolini, garlic, and al dente pasta, all topped with toasty breadcrumbs and Parmigiano Reggiano cheese. The combination of flavors and textures in this 35-minute recipe is sure to satisfy your cravings for a comforting and flavorful meal.

Roasted broccolini pasta with toasted breadcrumbs is a dish we make regularly in our home for a few reasons.

Roasting broccolini is incredibly easy and yields maximum flavor making it the perfect vegetable to toss with pasta.

It can also be ready in about 35 minutes making this a huge hit for weeknights.

And lastly, it runs the gamut when it comes to texture and flavor: toasty breadcrumbs, al dente pasta, slightly charred broccolini, and grated Parmigiano Reggiano join together in this outrageously good combination.

In case you’re wondering if you can use regular broccoli, the answer is yes, definitely! 

How to make it

Each number corresponds to the numbered written steps below.

First, make the toasted breadcrumbs

1. To a large pan over medium heat, add 1 cup of plain breadcrumbs, 1 teaspoon of salt, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and a 1/4 cup of minced flat-leaf parsley.

2. Mix the ingredients and cook, stirring frequently, until the breadcrumbs turn a deep golden brown color (about 7 minutes) taking care to not let them burn.  Once golden, move the breadcrumbs to a bowl and set aside.

Next, make the pasta

1. Remove the bottom 1-inch from 3 bunches of broccolini and slice 6 cloves of garlic.  Preheat the oven to 400f, setting the racks apart in the middle of the oven.

2. Line two baking sheets with parchment paper and spread the broccolini out onto the sheets.  Drizzle with 1/4 cup of extra virgin olive oil and season with salt and pepper to taste.  Use your hands to make sure the oil, salt, and pepper are evenly distributed on the broccolini and roast for 25 minutes or until well charred.
3. Remove the broccolini from the oven, and once cool enough to handle, give it a rough chop and set aside.

4. Bring a large pot of salted water to boil and cook 1 pound of linguine to 1 minute less than al dente.  While the water is heating up, heat a large pan to medium-low and add a 1/4 cup of extra virgin olive oil and the garlic to the pan and saute until lightly golden, about 2-3 minutes.  Next, add a 1/2 teaspoon of crushed red pepper flakes and cook for 30 seconds more.
5. Add 1 cup of pasta water and the chopped broccolini and continue to cook to further soften the broccolini.

6. Add the pasta to the pan and give it a toss to coat the pasta with the broccolini.  If needed, add a little more pasta water to loosen up the sauce.  Cook the pasta for a minute longer (or until al dente) then remove it from the heat.
7. Add a 1/2 cup of grated Parmigiano Reggiano cheese and mix again.  Taste test and adjust any salt and pepper.

8. If the sauce is at all dry after adding the cheese, add a touch more pasta water and serve each plate with a good sprinkle of the toasted breadcrumbs, a squeeze of lemon, and more grated cheese.  Enjoy!

Top tips for roasted broccolini pasta

• The broccolini.  Broccolini is very similar in taste to broccoli, so if you prefer to use broccoli in this recipe, feel free to do so.  Broccoli rabe is a different vegetable entirely and while it would still taste good, I’d recommend a roasted broccoli pasta over the broccoli rabe.
• Breadcrumbs. You can use either storebought plain breadcrumbs, or you can make your own using day-old bread that’s pulsed in a food processor. Alternatively, you can skip the breadcrumbs, but we think they add more flavor and texture and much like artichoke pasta or pasta con le sarde, I can’t imagine this dish without them!
• Save your pasta water! As with nearly all our pasta recipes, I recommend saving your pasta water.  It can be used to reconstitute your pasta if it dries out at all and is an essential component of the sauce for pasta with roasted broccolini.
• Squeeze of lemon.  A squeeze of lemon on each plate right before serving is recommended. It really makes the dish shine!

More veggie pasta recipes

If you’re a big fan of vegetable and pasta combinations, I think you’ll love these.

• Roasted zucchini pasta – roasted zucchini and pasta in a spicy marinara with mozzarella.
• Rigatoni primavera – broccolini, zucchini, squash, and peas in a creamy pink sauce.
• Beans and greens sausage pasta – escarole, spinach, cannellini beans, and sausage.

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Roasted Broccolini Pasta

by James Delmage and Tara

5 from 2 votes

Prep: 5 minutes mins

Cook: 35 minutes mins

Total: 40 minutes mins

Servings: 4

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Roasted broccolini pasta is a simple dish featuring roasted broccolini, garlic, and al dente pasta, all topped with toasty breadcrumbs and Parmigiano Reggiano cheese.

Ingredients 

1x2x3x

For the toasted breadcrumbs

• ▢ 1 cup plain breadcrumbs
• ▢ 1 teaspoon salt
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons olive oil
• ▢ 1/4 cup flat-leaf parsley minced

For the roasted broccolini pasta

• ▢ 1 pound linguine
• ▢ 3 bunches broccolini
• ▢ 1/2 cup extra virgin olive oil divided
• ▢ 6 cloves garlic sliced
• ▢ 1/2 cup Parmigiano Reggiano grated
• ▢ 1/2 teaspoon crushed red pepper flakes
• ▢ salt and pepper to taste
• ▢ 2 tablespoons lemon juice for finishing

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Instructions 

For the toasted breadcrumbs

• Heat a large pan to medium heat and add all of the seasoned breadcrumbs ingredients. Mix well and cook, stirring frequently, until the breadcrumbs turn a deep golden brown color (about 7 minutes) paying attention to not burn them.
• Once golden, remove the breadcrumbs to a bowl and set aside.

For the roasted broccolini pasta

• Preheat oven to 400f and set racks apart in the middle of the oven.
• Spread the broccolini out on a baking sheet (use 2 if required) and drizzle with a 1/4 cup of extra virgin olive oil. Season with salt and pepper and mix well. Roast the broccolini for 25 minutes or until well charred.
• Once the broccolini cools enough to handle, rough chop it and set aside.
• Bring a large pot of salted water to boil and cook the linguine until 1 minute less than al dente.
• Meanwhile, heat a large pan to medium-low. Add the remaining extra virgin olive oil and the garlic. Saute for 2-3 minutes or until lightly golden, then add the red pepper flakes and cook for 30 seconds longer.
• Add 1 cup of pasta water and the chopped broccolini and continue to cook to further soften the broccolini.
• Add the pasta to the pan and toss to coat. If required add more pasta water to loosen up the sauce. Cook the pasta to al dente (about 1 more minute) then turn off the heat and add the cheese. Mix once more, taste test, and adjust salt and pepper to taste.
• Add more pasta water if required to loosen it up. Serve each plate with a hefty sprinkle of the toasted breadcrumbs and a squeeze of lemon juice along with more grated cheese. Enjoy!

Notes

• Day-old bread can be used instead of store bought breadcrumbs.  Simply pulse 4-5 slices in a food processor.
• Always reserve pasta water. If the pasta dries out before serving, just add a few ounces of the pasta water to bring the consistency right back to perfect.
• Leftovers can be saved for up to 3 days and can be reheated in the microwave.

Nutrition

Calories: 825kcal | Carbohydrates: 99.3g | Protein: 28.9g | Fat: 6.8g | Cholesterol: 7mg | Sodium: 375mg | Potassium: 636mg | Fiber: 11.7g | Sugar: 7.4g | Calcium: 234mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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