Roasted Broccolini Pasta

5 from 1 vote

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.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Author: James Delmage and Tara

Ingredients

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

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!

Video

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