Cavatappi with Roasted Broccoli and Pesto

A light entree incorporating broccoli and cavatappi. You can add chicken if you like and more to fill you up with fewer calories.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 810 Calories

Ingredients

• 1 tablespoon lemon juice
• salt and freshly ground black pepper to taste
• 1 ½ teaspoons garlic powder, or to taste
• 3 tablespoons pesto
• 1 tablespoon grated Parmesan cheese, or to taste
• 1 (16 ounce) package cavatappi (corkscrew macaroni)
• 1 small head Broccoli, raw
• 3 tablespoons olive oil, divided, or more as needed
• 4 tablespoons freshly grated Parmesan cheese, or to taste

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil.

Step 2

Spread out broccoli florets on the prepared baking sheet and drizzle with about 2 tablespoons olive oil. Shift broccoli florets around so they are lightly coated with oil. Season with salt, pepper, and garlic powder.

Step 3

Roast in the preheated oven until broccoli begins to brown, 8 to 10 minutes.

Step 4

Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

Step 5

Remove roasted broccoli from oven and toss with remaining 1 tablespoon olive oil and lemon juice until all florets are lightly coated. Sprinkle with 1 to 2 tablespoons Parmesan cheese to taste.

Step 6

Drain cooked pasta and return to the pot. Keep stove on low heat and mix in pesto. Add roasted broccoli and mix until well combined. Serve pasta in bowls with extra Parmesan cheese.