This is a recipe I found years ago in The Nantucket Table by Susan Simon and Tom Eckerle. The broccoli takes on a rich depth of flavour with the roasting. It’s a wonderful mid-week meal as it’s quick to prepare as well as tasty. The original recipe does not call for any meat, but we have found that it’s even more delicious with the addition of a little leftover lamb or beef.
Pasta with Roasted Broccoli, White Beans and Tomatoes
An easy and filling mid-week meal.
Ingredients
Scale
- 1 large head of broccoli
- 60 ml or 2 oz olive oil
- Kosher salt
- One 28 oz can of Italian tomatoes
- 2 cloves garlic, minced
- One 15 oz can of white beans (kidney, cannellini or navy), rinsed and drained
- 113–227 g or 4–8 oz roast lamb or beef, diced
- 454 g or 16 oz short pasta, such as penne or farfalle
- Grated Parmesan cheese
Instructions
- Put the pasta water on to boil—Pre-heat the oven to 500° (450° on convection if available).
- Cut the broccoli into 1″ florets and the stems into ½” pieces. Spread on a rimmed cookie sheet and drizzle with olive oil. Sprinkle generously with kosher salt. Using your hands, ensure each piece is coated with oil and salt. Roast in the oven, stirring every 5 minutes until the pieces are browned and crispy (15 minutes).
- Meanwhile, cook the pasta until al dente.
- In a large skillet over medium heat, warm 2 tbsp of olive oil. Gently sauté the garlic until fragrant (about a minute). Add the Italian tomatoes, crushing them into small pieces. Cover the pan and cook until the tomatoes break down (5 minutes). Add the drained white beans, leftover beef or lamb, and sauté until heated. Add the roasted broccoli. Stir to combine.
- Thoroughly drain the pasta. Ladle a generous portion of the sauce over each serving, and sprinkle with Parmesan cheese. Serve immediately.
Nutrition
- Serving Size: 4
