Description
A vibrant and healthy Roasted Broccoli Avocado Pasta, combining crisp oven-roasted broccoli with creamy avocado and fresh cilantro, tossed in a lemony olive oil dressing. This quick and easy pasta dish is perfect for a nutritious weeknight meal.
Ingredients
Vegetables and Herbs
- 1 head broccoli (florets)
- 4 cloves garlic (minced)
- 1 red chili (chopped)
- 1 lemon
- 1 large avocado (cubed)
- 1 bunch cilantro (fresh coriander) (chopped)
Pantry Items
- 4 tbsp olive oil (plus more for drizzling)
- 9 oz farfalle pasta
- 1 tsp ground cumin
- 2 tsp lemon zest
- Salt and pepper (to taste)
Instructions
- Preheat Oven: Preheat the oven to 180C / 360F to prepare for roasting the broccoli.
- Toss Broccoli: In a large bowl, toss the broccoli florets with olive oil, ground cumin, minced garlic, chopped chili, salt, and pepper to evenly coat and season the broccoli.
- Roast Broccoli: Scatter the seasoned broccoli in a deep roasting tin or casserole dish and roast in the oven for 20 minutes until the edges are crisp and the broccoli is tender.
- Cook Pasta: While the broccoli is roasting, cook the farfalle pasta according to the package instructions until al dente, then drain.
- Add Lemon: Once broccoli is done, quickly mix in the lemon zest and the juice of half a lemon to add freshness and tang.
- Combine Pasta and Broccoli: Add the drained pasta directly into the roasting dish with the broccoli. Toss everything together to combine flavors.
- Add Avocado and Cilantro: Gently toss in the cubed avocado and chopped cilantro (coriander). Drizzle additional olive oil if the mixture seems dry. Adjust seasoning with extra lemon juice, salt, and pepper to taste, and serve.
Notes
- For extra heat, add more chopped chili or a pinch of chili flakes.
- This dish is best served immediately to enjoy the creamy avocado texture.
- Farfallle can be substituted with any short pasta like penne or fusilli.
- Make sure not to overcook the pasta to maintain a pleasant bite.
- Use ripe avocado for the best flavor and creaminess.
