Imagine a dish that transforms simple ingredients into a culinary masterpiece that'll make your taste buds dance with joy! This Lemon Penne with Oven Roasted Broccoli is not just another pasta recipe—it's a vibrant, zesty journey that combines the crispy perfection of roasted broccoli with the bright, tangy essence of fresh lemon. Whether you're a busy home cook or a weekend food enthusiast, this Italian-inspired recipe promises to elevate your dinner game with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces penne pasta
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 lemon, juiced and zested
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash the broccoli florets thoroughly and pat them completely dry using a clean kitchen towel or paper towels. Excess moisture will prevent proper roasting.
- In a mixing bowl, toss the broccoli florets with 2 tablespoons of olive oil, a pinch of salt, and freshly ground black pepper. Ensure each floret is evenly coated.
- Spread the seasoned broccoli florets in a single layer on the prepared baking sheet. Make sure they are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast the broccoli for 15-18 minutes, turning once halfway through, until the edges are crispy and golden brown.
- While the broccoli is roasting, bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- Reserve 1/4 cup of pasta cooking water before draining the pasta. This starchy water will help create a silky sauce later.
- In a large serving bowl, combine the remaining 1 tablespoon of olive oil, freshly squeezed lemon juice, and lemon zest to create a bright, tangy base for the pasta.
- Drain the pasta and immediately add it to the bowl with the lemon mixture. Toss to coat the pasta evenly, adding reserved pasta water as needed to create a light sauce.
- Gently fold in the oven-roasted broccoli florets, ensuring they are well distributed throughout the pasta.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, generously garnished with freshly grated Parmesan cheese and an extra sprinkle of lemon zest for added brightness.
Tips
- Pat your broccoli completely dry before roasting to ensure crispy, golden edges instead of steamed florets.
- Don't overcrowd the baking sheet when roasting broccoli—give each floret space to caramelize properly.
- Reserve pasta water before draining; its starchy goodness helps create a silky, clingy sauce.
- Use fresh lemon zest and juice for the brightest, most vibrant flavor profile.
- Grate Parmesan cheese fresh for the most robust taste and smoothest texture.
- For extra protein, consider adding grilled chicken or sautéed shrimp to this versatile dish.
- Serve immediately to enjoy the perfect balance of crispy broccoli and hot, lemony pasta.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 5mg
