Roasted Linguine and Broccoli

Roasted Pasta with 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.

Roasted Pasta with Broccoli

serves 3-4


1/2 lb uncooked long pasta

4 cups broccoli florets, cut

4 tbsp EVOO

2 cloves garlic, diced

1 cup pre-soaked garbanzo beans


  1. Cook the pasta per instructions on the box, then set aside after tossing in half of the EVOO.
  2. 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.
  3. 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!

24 thoughts on “Time

  1. 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.

    1. 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!

  2. 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.

  3. The name drew me in, roasted pasta sounds delicious. Only five ingredients too…one being a pantry staple? Even better! Great swap choice!

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