Description
Experience the vibrant, nutty sweetness of Romanesco in this simple yet sophisticated Mediterranean-inspired pasta dish. By roasting the florets with garlic, they develop a melt-in-your-mouth tenderness and a delicate char that perfectly coats every noodle. This budget-friendly, plant-based meal is the perfect solution for busy weeknights, offering a crowd-pleasing harmony of flavors that even picky eaters will adore, all ready in under thirty minutes.
Ingredients
1 head fresh Romanesco, broken into bite-sized florets
3 cloves fresh garlic, thinly sliced
2 tablespoons high-quality extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
8 ounces short-cut pasta (penne or rigatoni)
Instructions
Preheat your oven to 400°F (200°C).
Toss the Romanesco florets and sliced garlic with olive oil, salt, and pepper on a large baking sheet.
Roast for 15-20 minutes until the Romanesco is tender and the edges are lightly charred.
While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
Reserve 1/2 cup of the starchy pasta cooking water before draining.
Add the cooked pasta to the baking sheet with the roasted vegetables, tossing in a splash of the pasta water to create a light, silky emulsion.
Adjust seasoning if needed and serve warm.
Notes
Ensure you do not crowd the roasting pan to allow the Romanesco to caramelize rather than steam. You can add red pepper flakes for a subtle heat or a sprinkle of nutritional yeast for a cheesy, dairy-free finish.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg