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Roasted broccolini pasta with seasoned breadcrumbs featured image.
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5 from 2 votes

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 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4


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


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!



  • 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.


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