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Roasted Broccoli & Tomato Pasta
Roasting broccoli gives it such a rich and decadent flavor — the longer the better if you ask me. I could eat an entire plate of just roasted broccoli as my meal, but I’ve got hungry mouths to feed! Plus, I’ve been trying to get my kid to try tomatoes. I thought this might work… stay tuned for the results.
Prep Time: 20 minutes Cooking Time: 30 minutes
3 heads broccoli (washed + cut into florets)
3 medium tomatoes (sliced into thick even wedges)
1/2 pound of pasta
1/4 cup olive oil + 2 tablespoons for drizzling
2 tablespoons capers (drained)
zest of 1 lemon
1/4 cup of chopped fresh parsley
2 tablespoons parmesan cheese
salt and pepper
1/2 teaspoon crushed red pepper flakes (optional)
Preheat oven at 400 degrees. Start a large pot of water to boil. Place broccoli and tomatoes on cookie sheet and drizzle with 2 tablespoons of olive oil. Add salt and pepper and place on middle rack in oven. Cook for 25 to 30 minutes. When water comes to a boil add pasta and cook for 8 minutes and drain. Should be al dente. Meanwhile, place 1/4 cup olive oil, capers, parsley and lemon zest in a large pan. Cook over medium heat until parsley and capers are fried. Lower heat and add pasta to the pan. Stir to combine. When broccoli and tomatoes are done (should be slightly browned soft yet crispy around the edges) remove from oven and add to pasta mixture. Stir to combine and add parmesan, salt and pepper and red pepper flakes. Note: I portioned out pasta for my kid before adding red pepper flakes. Serves 4.
Of COURSE my kid asked for the tomatoes to be removed from his bowl before he even tried them. I have learned not to make a big deal about this so I took them out without an argument. I will keep trying… I do believe it will happen one of these days. He liked the broccoli best. Ate practically an entire head of broccoli himself. Not complaining!
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