Easy roasted broccoli pasta with olives and lemon

Here is my first pasta recipe of 2021 and it’s a good one. A gorgeous easy roasted broccoli pasta with olives, capers and lemons. It has everything you need to create an UMAMI flavour. In other words, your mouth can’t take the sexy vibes you’re enjoying with every mouthful. I know that probably sounds naughty, but I can guarantee you won’t be able to put your fork down.

What creates an umami effect is usually a combination of different flavours, which will tantalise your tastebuds. The saltiness from the olives and anchovies are balanced out with the acidic capers and citrusy lemons. Then we have the flavoursome fats; olive oil, and the slightly salty nutty parmesan. Altogether, these ingredients balance each other out and are a match made in heaven.

Plus it’s full of veggies and goodness. So not only will it taste banging but it’s good for your body and soul. How can you say no?!

This year, I really want to help those of you who don’t see themselves as foodies but still want to be able to cook delicious meals for themselves, friends and family. With the current pandemic, so many of us have to cook for survival rather than pleasure. Cooking for some has become a burden, a chore and you may find it difficult to cook anything new and delicious.

Therefore, as well as sharing all the recipe steps, I will also share tips for this easy roasted broccoli pasta dish, where applicable, to help you become a confident cook. I have also listed the equipment. Hopefully, in due time, you will be BELIEVING IN YOUR OWN SAUCE. You deserve to.

Let’s make cooking fun again my bambinos!

Birds eye view of linguine tossed with broccoli, olives, capers and lemon on a bright orange dinner plate. The remaining in a large pan with spaghetti spoon.

easy roasted broccoli pasta with olives and lemons (2 serves)

1 head of Romanesco broccoli
Extra virgin olive oil
1 lemon
30g Parmesan, grated
250g linguine pasta
2 cloves of garlic, finely chopped
75g olives, halved
1 tbsp capers
2 anchovy fillets
Sea salt
Ground black pepper

Equipment

Large mixing bowl
Lemon zester
Baking tray
Small bowl
Spoon
Large frying pan
Wooden spoon or stirring spatula
Large saucepan (for pasta)
Colander

Steps (Don't forget to check out the tips below)

First, prep the broccoli. Remove the outer leaves and slice off the thick stalk. Slice the broccoli in quarters and then carefully cut the broccoli into florets. Place into a mixing bowl.
Coat the broccoli with 2 tbsp of olive oil; season with salt and pepper, and grate the zest of the lemon.
Place on a baking tray and roast in the oven for 20 minutes at 200c (fan) and set aside.
In the meantime, juice the lemon and add 4 tbsp of olive oil, parmesan and season with salt and pepper. Taste. You are looking for a slightly citrusy cheesy salty sauce.
Cook your pasta in salted boiling water. Cook as instructed on the packet to ensure an al dente bite.
In the meantime, in a frying pan, on low heat, pour 1.5 tbsp of olive oil and add the garlic, olives, capers and anchovies. Stir together and cook for 2-3 minutes. The anchovies will have melted into the olive oil. Make sure the garlic doesn’t brown too much.
Add the broccoli into the frying pan and coat it with the olive oil.
When the pasta is cooked, drain and add it to the broccoli, pour over the lemon and parmesan sauce and make sure the pasta and vegetables are well coated.
Serve immediately

Tips for each step above

Make sure you cut the florets into bitesize. It will make it easier when stirring into your pasta and, of course, when eating. There will be no need to cut them up
It’s always good to dress and season your vegetables separately in a bowl together before you place on a baking tray, rather than dressing directly on it. That way you know you know that it’s all been coated evenly.
Make sure to spread out your broccoli on the baking tray to ensure it roasts perfectly. If its too close together, it will create steam and stop the vegetables from creating that caramelisation when roasting. Place on a larger one or 2 separate ones if possible.
After you have seasoned your sauce, you must taste to ensure that it has been seasoned properly. The salt will help amplify all the flavours together and create a ‘ZING”.
Always makes sure you cook your pasta in salted boiling water. The water needs to taste like the sea. This will ensure that the pasta is also seasoned to give the ultimate pasta experience.
Make sure to cook your garlic and other ingredients on low heat. You don’t want to burn the garlic which will ruin the base of your sauce.
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I hope those tips are useful and help you on your way to become a more confident cook.

Side angle view of linguine tossed with broccoli, olives, capers and lemon on a bright orange dinner plate.

ENJOY MY BAMBINOS.

If you enjoyed this recipe and want to learn more cooking tips, then download my new Kickstarter cooking kit and become the cook you have always wanted to be.

Also, here are more easy pasta recipes for you to enjoy.

TAGS:Broccoli broccoli pasta easy pasta recipes roasted broccoli vegetarian pasta

The Tiny Italian

Ciao, I’m Paola I’m Paola (The Tiny Italian). I'm an Italian food expert cook and teacher. I teach people to not only cook but teach them how to LOVE TO COOK. I help change peoples mindset by showing them that cooking is not only for 'FOODIES' and sharing the fun, stress-free side with recipes, tips and cooking experiences.