Roasted Romanesco Arugula Pasta Recipe
You can cook the pasta and while the veggies are in the oven for this easy roasted romanesco arugula pasta with lemon and garlic.
Servings: 4
Ingredients
- 2 medium heads romanesco, leaves removed, stem trimmed & broken into small florets
- 3 tablespoons olive oil
- 1-1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 8 ounces fusilli
- 2-3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Zest and juice of 1 lemon
- 2 cups baby arugula, about 2 big handfuls
- 1/4 cup grated pecorino cheese
- 1/4 cup chopped toasted walnuts
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the romanesco with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper.
- Spread the romanesco into a single layer on two sheet pans. Roast for 20-22 minutes until it is brown at the edges. Toss the florets halfway through roasting and rotate the sheet pans in the oven.
- While the romanesco is roasting, cook the pasta until al dente according the package instructions. Reserve 1/2 cup pasta water and drain in a colander.
- Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium high heat.
- Sauté the garlic, 1/2 teaspoon salt and 1/2 teaspoon black pepper until fragrant, about 30 seconds.
- Stir the pasta into the lemon-garlic mixture.
- Then stir in the roasted romanesco, lemon juice, arugula, Pecorino, walnuts and parsley. Add a splash of pasta cooking water as needed to bring everything together.
Notes
Store leftovers in an airtight container in the fridge up to 3 days. Eat them cold as a salad and add more arugula. Or warm them in the microwave or on the stove in a skillet with a little olive oil.
Nutrition
Calories: 382kcal | Carbohydrates: 45g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 375mg | Potassium: 223mg | Fiber: 3g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 1mg