Roasted Linguine and Broccoli
Time for the March installment of the Secret Recipe Club! This month I was assigned Angela‘s Spinach Tiger, which is an amazing blogs with one of the most honest tag-lines out there. I was immediately drawn in to the open nature of her blog, especially when it came to the entries about her brother and cousin. As for picking a recipe, that was much easier said then done. For the longest time I was going to one of her Red Recipes but I couldn’t stop thinking about her roasted pasta recipe. I had sauted pasta before, tossing it with vegetables or various sauces right before serving but had never roasted it so that it actually started to brown in the pan. I did make a few changes to this recipe, namely adding some garbanzo beans to add some protein, but otherwise I kept it as written.
Ingredients
- 1/2 lb uncooked long pasta
- 4 cups broccoli florets, cut
- 4 tbsp EVOO
- 2 cloves garlic, diced
- 1 cup pre-soaked garbanzo beans
Instructions
- Cook the pasta per instructions on the box, then set aside after tossing in half of the EVOO.
- Meanwhile heat the remaining olive oil (2tbsp) in a large saute pan, then add the garlic and broccoli florets. Cook for 15 minutes, stirring regularly to prevent sticking.
- Add the pasta to the broccoli along with the garbanzo beans. Cook for 5-8 minutes, the pasta will start to brown on the edge. Season to taste with salt, pepper, and red chili flakes. Serve hot!
I topped Joe’s with some shredded cheese, leftover from some pizza made earlier in the week while I kept mine “naked”. Everything came together so quickly, plus being able to make the pasta in advance was great since I had yoga planned. The addition of the beans also added another dimension to the dish as a contrast to the crunchiness of the pasta tips and broccoli. A huge thanks to Angela for introducing me to such a great dish which will probably become a frequent addition to my monthly rotation. A larger thanks to the wonderful hostesses of the Secret Recipe Club for another amazing month. I can’t wait to see what fantastic blog I’ll get next month!
I love the addition of the beans for protein. I’m going to try that. One day I put some beans in the oven (cooked already) and they roasted. I think I’ll try that technique with this. I’m so glad you enjoyed it.
It’s a great recipe – and perfect for nights when there are errands to be run!
Roasted pasta?! Wow…innovative. I will give that a try. I like your recipe pick for this month’s SRC.
Thank you!
Love Angela’s blog, I participated in her Red to Remember roundup. I think I missed this recipe though and I love it. Rosting pasta is a whole new concept!
I’ve had pasta so many times but this was a first – loved that it works great with leftover pasta, no more worries about pasta going bad!
Mmm, that does sound good and love the idea of roasting the pasta.
it was delicious – think I’m going to try sundried tomatoes next time!
I bet that the little bit of toasting of the pasta adds some wonderful flavor.
If you haven’t already, I’d love for you to check out my SRC entry Loaded Potato Soup.
Lisa~~
You are I were on the same pasta-vegetable wavelength this time around! Spicy Vietnamese noodles is one of my favorite things to order at a local restaurant, specifically because they brown their noodles like you described. I love that idea and the addition of the chickpeas.
never had spicy Vietnamese noodles, the places by us seem to be Pho and Pho only
Ooohh, comfort food!
the best kind of food!
Roasting pasta is new to me too! Great pick!
Thank you!
What a unique pasta recipe? It sounds divine.
what an intriguing cooking method! great choice
what a great recipe- yay for src
SRC FTW!!!
Sounds delicious and I bet it would be great with spinach too!
Fully agree – everything is better with spinach…or kale…or chard! Add all the green veggies!!!
Can never go wrong with anything with pasta!! Looks tasty.
The name drew me in, roasted pasta sounds delicious. Only five ingredients too…one being a pantry staple? Even better! Great swap choice!
Thanks! this is one of those recipes that’s perfect to have for those crazy weekday nights