Roasted Broccoli Pistachio Pasta
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $15.50
- Nutrition
- 620 cal · 26g protein
- meatless
- sheet-pan
- comfort-food
🍳 1 pan · Picky-eater safe bet: plain noodles
Roasted Broccoli Pistachio Pasta is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $16 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Gluten · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 12 oz rotini pasta
- 2 heads broccoli
- 4 oz Parmesan cheese
- ½ cup shelled pistachios
- 1 package fresh mint
- 1 count lemon
- ¼ tsp crushed red pepper
- 4 tbsp olive oil
- 1½ tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 450°F and bring a large pot of salted water to a boil. Cut the broccoli into bite-size florets and toss on a sheet pan with 2 tbsp olive oil, 0.5 tsp salt, and plenty of pepper.
- Roast the broccoli 18-20 minutes, stirring once, until the edges are dark and crispy.
- Cook the dry rotini in the boiling water until al dente (about 9 minutes). Save 1 cup of the pasta water before draining.
- Roughly chop the pistachios and mint leaves. Zest and juice the lemon.
- Return the drained pasta to the pot over low heat with the remaining olive oil, lemon zest and juice, red pepper flakes, and 0.5 cup pasta water. Stir in the Parmesan a handful at a time until it turns glossy, adding more water if it looks dry.
- Fold in the roasted broccoli, pistachios, and mint. Taste for salt and serve with extra Parmesan on the table.
- Picky eater? Serve plain rotini with a little olive oil and Parmesan, with the broccoli and mint on the side.
- Make ahead: Roast the broccoli up to 2 days ahead and chill it. Toss it in with the warm pasta at the end.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 26 g
- Carbohydrates
- 62 g
- Fiber
- 8 g
- Sugar
- 3 g
- Fat
- 28 g
- Saturated fat
- 6 g
- Sodium
- 580 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop