This Roasted Broccoli and Cauliflower Pasta recipe is deeply flavorful yet so simple! A satisfying, quick, meatless meal-in-one. Perfect for busy nights!
• Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (see note) •
Broccoli and cauliflower florets: To get this recipe on the table in 30 easy minutes, we suggest purchasing the pre-cut florets that you can now find in most grocery stores. (You may need to trim a few bigger florets to make sure they're all roughly the same size, which promotes even roasting.) However, if you prefer to buy whole heads of broccoli and cauliflower at the store or farm market, you'll need about 6 average stalks of broccoli and about 1 medium-large head of cauliflower to yield the 8 cups of each type of vegetable that you need for this recipe. Just add a few extra minutes onto the prep time (or see make-ahead tips below).
Parmesan cheese: To make this pasta recipe truly vegetarian, be sure to select a parmesan cheese made with non-traditional enzyme alternatives from microbes or fermentation, rather than the traditional rennet.
Make-ahead steps: Even if you don't purchase pre-cut veggies, and prefer to purchase whole heads of cauliflower and broccoli, you can still take advantage of another make-ahead option: cut the broccoli and cauliflower into florets in advance when you have a little extra time. Store them in the refrigerator in a tightly sealed container or plastic bag, and they should keep nicely for a few days. In addition, you can juice the lemon and mince the garlic a few hours ahead or the night before, and store them, tightly wrapped, in the refrigerator.
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.