Sheet Pan Spicy Roasted Broccoli Pasta Recipes

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SHEET-PAN SPICY ROASTED BROCCOLI PASTA



Sheet-Pan Spicy Roasted Broccoli Pasta image

Think of this as the sheet-pan version of a classic, cheese-covered pasta bake. It has all the elements of the usual casserole - the pasta and vegetables tossed with ricotta and topped with Parmesan-dusted bread crumbs. But because all the ingredients are spread out on a sheet pan instead of being piled into a baking dish, everything browns, which in turn means more crunch and crisp edges. First, the broccoli is roasted until it softens and browns. Then, the other ingredients are spooned on top, and everything is quickly baked, making for a speedy, vegetarian weeknight meal. It's worth seeking out really good ricotta here. With so few ingredients, every one makes a difference.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 1/2 pounds broccoli, cut into bite-size florets
2 tablespoons extra-virgin olive oil, more as needed
1 teaspoon cumin seeds (optional)
3/4 teaspoon kosher salt, more as needed
1/2 teaspoon red pepper flakes, or to taste
12 ounces chiocciole or other tube-shaped pasta
1/3 cup grated Parmesan cheese
1/3 cup panko bread crumbs
1 tablespoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
12 ounces best quality, whole milk ricotta
Fresh lemon juice, for serving (optional)

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
  • Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
  • In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  • Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 23 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 660 milligrams, Sugar 8 grams

CRISPY SHEET-PAN BROCCOLI



Crispy Sheet-Pan Broccoli image

Three heads of broccoli spread across two sheet pans may seem like a lot. But when broccoli is this tender, crispy, and caramelized, it's hard to stop eating it right off the pan.

Provided by Mindy Fox

Categories     Broccoli     Sheet Pan     Olive Oil     #cook90     Vegetarian     Vegan     Wheat/Gluten-Free

Number Of Ingredients 4

3 large heads broccoli (3 ½ to 4 pounds total), trimmed, cut into florets with some stalk attached (cut the florets in half if large)
½ cup olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Set the racks in the upper and lower thirds of the oven and preheat it to 425°F.
  • Line two large rimmed baking sheets with parchment paper. Divide the broccoli between the sheets, arranging them in a single layer. Drizzle each sheet of broccoli with ¼ cup oil, then season each with ½ teaspoon salt and a few grinds of pepper. Roast, stirring once and rotating the sheets halfway through, until the broccoli is crispy and charred in spots, 35 to 40 minutes. Taste and adjust the seasoning, if desired.

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