Garlic-Butter Pasta with Roasted Broccoli and Crispy Breadcrumbs
Ingredients
- 1 poundpasta
- 6 cupsbroccoli florets
- 3 tablespoonolive oil
- 6 clovesgarlic
- 3 tablespoonbutter
- ¼ teaspoonred pepper flakes
- ½ cupparmesan cheese
- ½ cuppanko breadcrumbs
- 1lemon
- ·salt
- ·black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut lemon into wedges.
Method
- 01
Preheat oven to 425°F. Toss broccoli florets with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 18-22 minutes, stirring halfway through, until the florets are tender with crispy, browned edges.
- 02
While broccoli roasts, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside, reserving 1 cup of pasta water.
- 03
In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add panko breadcrumbs and cook, stirring frequently, for 3-4 minutes until golden and fragrant. Transfer to a small bowl.
- 04
In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant and garlic is pale golden (don't let it brown).
- 05
Add cooked pasta to the skillet with the garlic butter. Pour in 1/2 cup pasta water and toss gently to coat, adding more pasta water as needed to create a silky sauce. Season with salt and pepper.
- 06
Fold in the roasted broccoli. Transfer to a serving bowl or platter. Top with crispy breadcrumbs, grated parmesan, and a squeeze of fresh lemon juice. Serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon. For a fresher finish, stir in a handful of chopped fresh parsley or basil just before serving. A pinch of nutmeg in the garlic butter adds unexpected depth.
Make this a full meal by adding grilled chicken breast, white beans, or crispy fried eggs on top. Leftovers keep for 2 days refrigerated; reheat gently with a splash of pasta water to restore creaminess.