• 4servings
  • 30minutes
  • 410calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, P
MineralsChromium, Silicon, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) fusilli or rotini pasta

  2. 1 bag(s) (12 ounces) broccoli florets

  3. 1 pint(s) grape tomatoes

  4. 2 large garlic cloves , peeled and smashed with side of chef's knife

  5. 1 tablespoon(s) olive oil

  6. 1/4 cup(s) grated Pecorino Romano cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain.

  2. Meanwhile, in bowl, toss tomatoes with garlic, oil, and 1/4 teaspoon salt. Spread tomato mixture in 15 1/2" by 10 1/2" jelly-roll pan, and roast 15 minutes or until tomatoes wrinkle and begin to burst, stirring halfway through cooking time.

  3. Reserve 1/2 cup pasta cooking water; drain pasta and broccoli. Add reserved pasta cooking water to jelly-roll pan, stirring to scrape up any browned bits. Return pasta and broccoli to saucepot; stir in tomato mixture, Romano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.


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