Description
A quick and flavorful dish featuring garlic butter pasta, roasted broccoli, and sautéed mushrooms, perfect for a nutritious weekday meal.
Ingredients
Scale
- 1 head broccoli, washed and chopped
- 1 teaspoon oil
- 1/2 tablespoon dried Italian herbs or 2 tablespoons fresh herbs (rosemary, thyme, etc.)
- 8 ounces whole wheat penne pasta
- 8 ounces mushrooms, washed and sliced
- 3 tablespoons butter
- 1 tablespoon minced garlic (2 cloves)
- 1/2 tablespoon flour
- sea salt
- sharp, hard cheese for topping (like Parmesan)
Instructions
- Preheat the oven to 400°F.
- Toss the chopped broccoli with 1 teaspoon oil and the Italian herbs; scatter on a baking sheet and season with salt and pepper.
- Roast for 20 to 30 minutes, stirring every so often.
- Cook the pasta according to package directions in heavily salted water until al dente, saving 1 cup of pasta water before draining.
- Melt 3 tablespoons butter in a large saucepan over medium-high heat.
- Add the sliced mushrooms and 1 tablespoon minced garlic, season with salt, and cook until mushrooms are browned and soft, about 15 to 20 minutes.
- If there’s too much moisture, stir in 1/2 tablespoon flour with the butter and mushrooms, then add a splash of reserved pasta water.
- Add the drained pasta to the pan and stir until well combined, using reserved pasta water as needed for consistency.
- Stir in the roasted broccoli and top with freshly grated cheese.
Notes
For extra flavor, finish with a small knob of butter or a squeeze of lemon before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg