Category: Penne


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Bruschetta Pasta

Bruschetta pasta is super light and fresh, featuring ripe tomatoes, aromatic basil, and a quick and easy balsamic vinaigrette.

The post Bruschetta Pasta appeared first on Budget Bytes.

I live off of cold pasta salads this time of year, so this week I made this really simple and delicious Bruschetta Pasta, which is just a super fresh and summer pasta that is inspired by the flavors and ingredients in Bruschetta. This easy pasta salad makes a great side to go with dinner or you can grill up some garlic marinated chicken to serve on top and make it a meal!

Overhead view of a bowl full of Bruschetta Pasta with a fork in the center.

What’s in Bruschetta Pasta

This summery and fresh pasta, inspired by Bruschetta, features tomatoes marinated in a simple homemade balsamic vinaigrette, fresh basil, and tender pasta. That’s IT. It’s so simple, so fresh, and so very delicious! This is the perfect pasta to make if you have your own garden or have a friend who has a garden because fresh tomatoes and fresh basil are a must!

What Kind of Pasta to Use

I used penne pasta for this recipe because we had some on hand that needed to be used up, but I think any short-shaped pasta would be great here. Bowtie or campanelle would also be great. Longer pasta, like spaghetti would work in a pinch, but I suggest breaking it half to help the pieces of tomato mix into the pasta instead of having it all clump on the outside of the bowl.

What to Serve with Bruschetta Pasta

This easy pasta works great as a side dish to any grilled meat or fish, or you could add other ingredients to flesh out the pasta and make it a meal. Cubed mozzarella or fresh mozzarella pearls would be a natural fit for this pasta. Or you could make some garlic marinated chicken, slice it up, and serve it on top of the pasta. It would also be quite nice with seafood like garlic butter shrimp or Garlic Butter Baked Cod. And don’t forget a simple side salad to round out the meal!

Close up side view of a bowl full of bruschetta pasta.
Overhead view of bruschetta pasta in a bowl with a fork.
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Bruschetta Pasta

Bruschetta pasta is super light and fresh, featuring ripe tomatoes, aromatic basil, and a quick and easy balsamic vinaigrette.
Course Lunch, Side Dish
Cuisine American
Total Cost $5.30 recipe / $0.88 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 1.5 cups each
Calories 334kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/3 cup olive oil $1.10
  • 3 Tbsp balsamic vinegar $0.45
  • 1/2 Tbsp Dijon mustard $0.09
  • 2 cloves garlic, minced $0.16
  • 1/2 tsp salt $0.03
  • 1/2 tsp freshly cracked pepper $0.03
  • 4 Roma tomatoes $1.80
  • 12 oz. penne pasta $0.94
  • 1/2 cup fresh basil, loosely packed $0.67

Instructions

  • Make the vinaigrette first. Add the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to a bowl, then whisk until smooth.
  • Finely dice the tomatoes. Add the tomatoes to a large bowl, then pour the dressing over top. Stir the combine the tomatoes and dressing, then set them aside to marinate.
  • Cook the penne pasta according to the package directions (boil 7-8 minutes, or until tender), then drain well in a colander. Allow the pasta to cool.
  • While the pasta is cooling, roughly chop the basil.
  • Give the tomatoes another stir, then add the drained and cooled pasta and chopped basil to the bowl. Stir until everything is evenly combined and coated in dressing. Taste the pasta and add more salt or pepper if needed. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 334kcal | Carbohydrates: 46g | Protein: 8g | Fat: 13g | Sodium: 215mg | Fiber: 2g

How to Make Bruschetta Pasta – Step by Step Photos

Balsamic vinaigrette ingredients in a bowl, not mixed.

Make the vinaigrette first, so the flavors have some time to blend. Combine ⅓ cup olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp Dijon mustard, 2 minced cloves of garlic, ½ tsp salt, and ½ tsp freshly cracked pepper. Whisk the ingredients together until smooth, then set the dressing aside.

Diced tomatoes on a cutting board.

Finely dice four Roma tomatoes or two large tomatoes.

Dressing being poured over tomatoes.

Add the diced tomatoes to a large bowl, pour the vinaigrette over top, then stir them together. Let the tomatoes marinate while you cook 12 oz. pasta (according to the package directions). Drain the pasta well and allow it to cool.

Chopped basil on a cutting board.

While the pasta is cooling, chop about ½ cup (loosely packed, or ½ oz. weight) of fresh basil.

Pasta and basil added to the marinated tomatoes.

When the pasta is drained and mostly cool, give the tomatoes another stir, then add the pasta and basil to the bowl.

Finished bruschetta pasta in the bowl.

Stir everything together until evenly combined and coated in dressing. Give the pasta a taste and add more salt or pepper to your liking. Enjoy immediately or refrigerate until ready to eat (1-2 days).

Overhead view of bruschetta pasta in a bowl with a fork.

More Summer Pasta Recipes

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Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.

The post Pasta Primavera appeared first on Budget Bytes.

For me nothing says Spring quite like a big serving of Pasta Primavera! This dish is full of fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce. Now I know I’m not the only one who struggles getting their daily veggies, which is why I love this recipe. It incorporates lots of colorful vegetables, is simple to toss together and the leftovers are just as good the next day!

Overhead shot of a bowl full of pasta primavera.

Pasta Primavera

Although the name Primavera stands for “Spring” in Italian, Pasta Primavera is actually a popular American dish that was first introduced in the 1970s. It includes lots of fresh Spring and Summer vegetables that are sauteed and tossed with pasta in a light cream sauce. In this recipe we opted for a fresh lemon and butter sauce.

Ingredients for Pasta Primavera

Pasta Primavera is such a simple and fresh recipe, you’ll only need a few ingredients to make this impressive dish. Here are the ingredients you’ll need to make Pasta Primavera:

  • Pasta – Choose your favorite medium-sized pasta like penne, rotini or bow-tie pasta.
  • Lots of Veggies – The variety of fresh vegetables is what gives this pasta recipe lots of color, flavor and texture. Here we use a combination of Zucchini, Yellow Squash, Carrots, Grape Tomatoes, Red Onion and Peas.
  • Fresh Lemon Juice – The fresh lemon juice helps bring out the flavor of the vegetables.
  • Extra Virgin Olive Oil & Butter – Olive oil to saute the vegetables and a little bit of butter to help make the light sauce.
  • Salt, Pepper & Dried Oregano – A simple seasoning combination.
  • Parmesan Cheese – A little bit of fresh parmesan cheese added at the end helps finish the sauce.

Can I Use Different Vegetables?

Absolutely! Pasta Primavera is extremely versatile. You could mix and match with other vegetables like broccoli, mushrooms, asparagus, green beans or any fresh vegetables that are in season that will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies that may be hanging out in your fridge to help reduce food waste in your kitchen.

What to Serve with Pasta Primavera

This Pasta Primavera is certainly hearty enough to eat on its own as a main dish, but you can also serve it with some of our favorites like:

Overhead shot of pasta primavera in a skillet.
A bowl of pasta primavera with a fork in the center.
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Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.
Course Dinner, Lunch
Cuisine American
Total Cost $5.96 recipe / $1.49 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 about 1.5 cups each
Calories 318kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

  • 8 oz. penne pasta $0.63
  • 2 Tbsp olive oil $0.32
  • 1 zucchini $0.75
  • 1 yellow squash $0.85
  • 1 carrot $0.14
  • 1/2 red onion $0.38
  • 1/2 cup frozen peas $0.21
  • 1 cup grape tomatoes $1.00
  • 3 cloves garlic, minced $0.24
  • 1/2 cup grated Parmesan $0.89
  • 1 tsp dried oregano $0.10
  • 1/2 tsp salt $0.02
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp Fresh lemon juice $0.13
  • 2 Tbsp butter $0.28

Instructions

  • Start by prepping your vegetables. Wash the vegetables, then cut and slice each vegetable into equal size pieces. Cut the zucchini and yellow squash into half moons, slice the carrots into thin rounds, cut the grape tomatoes in half and slice the red onion into strips.
  • Next bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Reserve some of the starchy pasta water before draining the pasta in a colander.
  • While the pasta is boiling, saute the vegetables. In a large deep skillet add olive oil and saute carrots and onion over medium heat for 1-2 minutes. Next add zucchini and yellow squash and saute for an additional 1-2 minutes.
  • Next add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with salt, pepper and dried oregano. Saute for an additional 1-2 minutes, then turn the heat off.
  • Add the butter to the skillet along with the fresh squeezed lemon juice and stir well to combine. Either add the cooked and drained pasta to the skillet, or transfer the pasta and vegetables to a large bowl. Add grated parmesan cheese and some of the reserved pasta water. Stir the vegetables with the pasta until well combined. Serve with fresh chopped parsley (optional garnish) and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Sodium: 532mg | Fiber: 5g
Close up side view of Pasta Primavera in the skillet.

How to Make Pasta Primavera – Step by Step Photos

Chopped vegetables on a cutting board.

Start by prepping your vegetables. Wash the vegetables thoroughly then cut and slice each vegetable into equal size pieces. Cut the one zucchini and one yellow squash into half moons, slice one carrot into thin rounds, thinly slice half of a red onion, cut one cup of grape tomatoes in half, and mince three cloves of garlic.

Pasta water being removed from a pot of boiling pasta.

Next bring a large pot of salted water to a boil. Cook pasta according to the package instructions to al dente. Reserve ½ cup of pasta water before draining the pasta in a colander. Transfer drained pasta to a large bowl.

Sautéed vegetables in a skillet.

While the pasta is boiling, start sautéeing the vegetables. In a large deep skillet add olive oil. Sauté carrots and onion over medium heat for 2 minutes. Next add zucchini and yellow squash and sauté for an additional 2 minutes. Now add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with 1 tsp salt (or to taste), 1/2 tsp pepper and 1 tsp dried oregano. Sauté for an additional 1-2 minutes then turn your heat off. 

Lemon being squeezed over the vegetables in the skillet.

Add 2 Tbsp butter to the skillet along with about 2 Tbsp fresh squeezed lemon juice. Stir the vegetables well to combine.

Parmesan added to the skillet and pasta water being drizzled over top.

Either add the cooked and drained penne to the skillet and stir to combine with the vegetables or transfer both the pasta and vegetables to a large bowl. Add 1/2 cup grated or shredded parmesan cheese and about ¼ cup of the reserved pasta water. Stir until well combined. Add more of the reserved pasta water if needed to create a light sauce.

Finished pasta primavera in the skillet.

Serve with fresh chopped parsley and enjoy!

Overhead image of pasta primavera in the skillet.

More Vegetable Pasta Recipes

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Pasta with Sausage and Peppers

Pasta with sausage and peppers is an easy dinner idea that is filling, flavorful, and makes great leftovers for lunch the next day!

The post Pasta with Sausage and Peppers appeared first on Budget Bytes.

Simple pasta dinners are kind of my specialty and this easy pasta with sausage and peppers is definitely one of my favorites. It’s a super quick meal, the leftovers are great for lunch the next day (or the next *few* days), and it’s surprisingly hearty for just how simple it is. So the next time you need a quick dinner fix, give this pasta with sausage and peppers a try. I think you’re going to love it!

Close up of a skillet full of pasta with sausage and peppers.

What’s in Pasta with Sausage and Peppers

One of the main reasons that I love this recipe is that it’s incredibly simple. The Italian sausage is already chock-full of herbs and spices, so you don’t have to add a whole lot more to the skillet to make everything flavorful. Here’s all you’ll need to make this awesome pasta dish:

  • Italian Sausage: makes this dish hearty and adds TONS of flavor to the meal.
  • Onion and Bell Peppers: these vegetables add color, texture, and a slight sweetness to the meal, which perfectly balances the rich sausage and spicy red pepper.
  • Seasonings: I kept the seasonings simple since the sausage will add so much flavor. All you need is some fresh garlic, basil, oregano, and crushed red pepper. But you could totally use an Italian seasoning blend in place of the individual herbs.
  • Pasta: I like to use penne pasta for this dish because the shape pairs well with the size of the sausage and peppers, and the ribbed texture helps grab onto the sauce.
  • Jarred Pasta Sauce: Using a store-bought sauce keeps this recipe incredibly simple and the ingredient list short. It’s a shortcut worth taking, IMHO!
  • Feta: a little sprinkle of feta cheese on top adds one last pop of flavor that really takes this dish to the next level! If you don’t have feta, a little grated Parmesan would also be awesome. ;)

What Kind of Sausage to Use

I think Italian sausage pairs best with this recipe and sweet, hot, or mild Italian sausage will all work fine. I prefer to use sausage in links so I can slice it into medallions, but you could also use loose Italian sausage if that’s what’s available.

If you prefer a chicken sausage to pork, you could definitely use that, just make sure it’s seasoned similarly to Italian sausage. You may also need to add a little extra fat to the skillet to make up for the fat that renders out of the pork sausage.

What Kind of Sauce to Use

I seriously love this dish with literally any kind of jarred pasta sauce, and for that reason I usually just reach for the most generic and inexpensive red sauce available. This time around I used Kroger’s Tomato + Basil tomato sauce. Nothing fancy, but still good, and definitely inexpensive! If you want to make your own sauce, you can try our simple Weeknight Pasta Sauce recipe (minus the ground beef).

Overhead view of a bowl full of pasta with sausage and peppers.
Overhead view of a bowl full of pasta with sausage and peppers.
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Pasta with Sausage and Peppers

Pasta with sausage and peppers is an easy dinner idea that is filling, flavorful, and makes great leftovers for lunch the next day!
Course Dinner, Main Course
Cuisine American
Total Cost $7.56 recipe / $1.89 serving
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 517kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Italian sausage links (about ½ lb.) $2.40
  • 1 Tbsp cooking oil $0.04
  • 1 red bell pepper $1.50
  • 1 yellow onion $0.37
  • 1 24oz. jar pasta sauce $1.67
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp crushed red pepper $0.02
  • 1/2 lb. penne pasta $0.67
  • 1 oz. feta, crumbled $0.69
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Heat a large skillet over medium. Add the cooking oil and sausage links to the skillet and cook the sausage for a few minutes on each side, or until well browned (it does not need to be cooked through at this point).
  • Remove the sausage to a clean cutting board and slice the sausage into medallions. Return the sausage to the skillet and continue to cook until the sausage is cooked through and browned on the cut sides. Remove the sausage to a clean plate.
  • Meanwhile, slice the bell pepper and onion into thin strips. Add the sliced onion and bell pepper to the skillet after removing the sausage. Stir and cook the vegetables over medium heat, just until they begin to soften slightly.
  • Add the sausage back to the skillet along with the pasta sauce, basil, oregano, and red pepper to the skillet. Stir everything to combine and heat through.
  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (about 7 minutes). Drain the pasta in a colander, then add it to the skillet and stir to combine with the sauce.
  • Top the skillet with crumbled feta and chopped parsley (if desired), then serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 517kcal | Carbohydrates: 57g | Protein: 19g | Fat: 24g | Sodium: 1310mg | Fiber: 6g
Side view of pasta with sausage and peppers in the skillet.

How to Make Pasta with sausage – Step by Step Photos

Cooked sausage links in a skillet.

Heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add two Italian sausage links (about ½ lb. total) to the skillet and cook on each side until well browned. The sausage will not be cooked through at this point, but that’s okay.

Sliced sausage on a cutting board.

Remove the partially cooked sausage to a cutting board and slice them into ¼-½ inch wide medallions.

Fully cooked sliced sausage in the skillet.

Return the sliced sausage to the skillet and continue cooking over medium heat until the sausage is browned on the cut sides. Remove the cooked sausage to a clean bowl.

Sliced bell pepper and yellow onion on a cutting board.

Meanwhile, slice one red bell pepper and one yellow onion into ¼-inch wide strips.

Cooked peppers and onions in the skillet.

Add the sliced peppers and onions to the skillet with the remaining fat from the sausage. Continue to cook over medium heat until the peppers and onions just begin to soften. The moisture from the vegetables will help lift the browned bits from the sausage off the bottom of the skillet.

Sauce and seasoning being added to the skillet.

Add the cooked sausage back to the skillet along with one 24 oz. jar of pasta sauce, ½ tsp dried basil, ½ tsp dried oregano, and ¼ tsp crushed red pepper. Stir everything to combine and heat through.

Adding cooked penne to the skillet.

Bring a pot of water to a boil for the pasta. Once boiling, add ½ lb. penne pasta and continue to boil until tender (about 7 minutes). Drain the penne in a colander, then add it to the skillet with the sauce. Stir to combine.

Feta being sprinkled over top of the skillet.

Sprinkle a small amount of crumbled feta (about 1 oz.) and a little chopped parsley (if desired) over top just before serving.

Overhead view of a skillet with sausage and peppers being stirred with a wooden spoon.

Enjoy!

More Easy Pasta Recipes

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Chicken Pasta Salad

Pasta salads are on repeat at our house during the summertime. They are easy and always so good! My boys all-time favorite pasta salad recipe is this Chicken Pasta Salad. They request it often and I don’t mind making it because they eat it up and…

Pasta salads are on repeat at our house during the summertime. They are easy and always so good! My boys all-time favorite pasta salad recipe is this Chicken Pasta Salad. They request it often and I don’t mind making it because they eat it up and even enjoy the leftovers. It is a great salad…

The post Chicken Pasta Salad appeared first on Two Peas & Their Pod.


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Mushroom Pasta with Parmesan

You won’t want to stop eating this mushroom pasta recipe! Its savory, buttery flavor pops with garlic, lemon, and Parmesan. Calling all mushroom lovers! Here’s the meal for you: this Mushroom Pasta with Garlic Butter Sauce! It’s creamy and savory, harnessing the power of lemon, butter and Parmesan cheese. It makes the most of the intense umami of mushrooms: one of the most powerful ingredients in all of cooking. This dish has just the right proportion of ‘shrooms to pasta, so that each bite has a generous pop of flavor. We couldn’t stop shoveling in bites. In fact, our 4 year old told us he wanted to eat it forever (the best compliment). 3 elements to this mushroom pasta recipe This mushroom pasta combines three elements to get the very best, mushroom-studded pasta recipe you can find! Here are the essentials: Short cut pasta: Long noodles look lovely, they can clump together and make it hard to get bites mushrooms. Short cut is your best bet here. We used casarecce pasta, which has a lovely twisted shape. Other options: penne, rigatoni, bowties, orecchiette, and gigli. Sauteed mushrooms: This riff on our sauteed mushrooms brings peak flavor! Baby bella or cremini […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

You won’t want to stop eating this mushroom pasta recipe! Its savory, buttery flavor pops with garlic, lemon, and Parmesan.

Mushroom pasta

Calling all mushroom lovers! Here’s the meal for you: this Mushroom Pasta with Garlic Butter Sauce! It’s creamy and savory, harnessing the power of lemon, butter and Parmesan cheese. It makes the most of the intense umami of mushrooms: one of the most powerful ingredients in all of cooking. This dish has just the right proportion of ‘shrooms to pasta, so that each bite has a generous pop of flavor. We couldn’t stop shoveling in bites. In fact, our 4 year old told us he wanted to eat it forever (the best compliment).

3 elements to this mushroom pasta recipe

This mushroom pasta combines three elements to get the very best, mushroom-studded pasta recipe you can find! Here are the essentials:

  • Short cut pasta: Long noodles look lovely, they can clump together and make it hard to get bites mushrooms. Short cut is your best bet here. We used casarecce pasta, which has a lovely twisted shape. Other options: penne, rigatoni, bowties, orecchiette, and gigli.
  • Sauteed mushrooms: This riff on our sauteed mushrooms brings peak flavor! Baby bella or cremini mushrooms have great flavor, but you can use other types too (see below). We also threw in a few breadcrumbs to add texture.
  • Garlic butter sauce: All you need is olive oil, butter and garlic to make a killer sauce. Add grated Parmesan cheese at the end and bam! You’ve got an incredible simple pasta sauce that pairs perfectly with these ‘shrooms.
Mushroom pasta

Best types of mushrooms for pasta

What are the best mushrooms for pasta? Some of our favorites are the standards, but there are lots of more unique varieties to try as well. A mix of mushrooms makes for an even more interesting pasta! Here are our top types of mushrooms to pair with pasta:

  • Baby bella (cremini): Baby bella, aka cremini mushrooms, are a younger version of the portobello; they have a savory, meaty flavor and a lovely shape. They’re one of our top choices for mushroom recipes.
  • Portobello: You can go super-meaty with slices of portobello mushrooms.
  • White button mushrooms: Button mushrooms are younger versions of the baby bella; they have less robust flavor, but work if it’s all you can find.
  • Shiitake: Shiitakes are great for mixing in for texture and have a super meaty flavor. Make sure to remove the tough stems before you use them.
  • Oyster: Oyster mushrooms also add great texture in a mix of mushrooms.
  • Maitake: Maitake or Hen of the woods mushrooms have a peppery flavor and feathery texture that works well in a mix.

How to cook pasta to al dente

The key to this mushroom pasta recipe? Cook the pasta to al dente. Al dente means “to the bite” in Italian: it’s pasta that’s cooked until it’s perfectly tender but with a firm center. Over-cook your pasta and it’s not only rubbery: it actually has less nutrients and makes you less full. Here are a few tips on how to cook pasta perfectly:

  • Check before the package instructions indicate. Most pasta packages have timing that results in overcooked pasta. Start tasting the pasta a few minutes before the package indicates.
  • Taste often! You want to catch it right when there’s a small white fleck at the core, or just when it disappears.
  • Move quickly! Pasta can go from al dente to overcooked in a matter of seconds.
Mushroom pasta

Variation: Creamy mushroom pasta

Love creamy mushroom pasta instead? You can easily make this pasta creamy using our favorite trick: goat cheese! Crumble in up to 4 ounces soft goat cheese (chervre) at the end of the recipe. It combines with the butter sauce and forms a creamy sauce that perfectly coats the pasta. You could also make our Creamy White Sauce instead of the garlic butter sauce.

A note on portion size

This mushroom pasta recipe is for half pound of pasta. Depending on you and your family, this makes about 4 modest sized servings. But if you’ve got big eaters, you may want to increase the amount of pasta. Or, you may want to just make sure you have a few filling side dishes to go with it.

We served this with a few side dishes and it served 2 adults and 1 child. But if you’re serving it as your only vegetarian protein or for teenagers, you might want to make double the recipe and go for 1 pound.

Mushroom pasta

Make it a meal: sides for mushroom pasta

How to make this mushroom pasta recipe into a filling meal? You’ll want to find side dishes that are veggie-filled to infuse fiber and vitamins, and protein-packed sides to make the meal more filling. Here are a few ideas:

This mushroom pasta recipe is…

Vegetarian. For gluten-free, use gluten free pasta.

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Mushroom Pasta with Parmesan

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.36 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 modest servings
  • Diet: Vegetarian
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Description

This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan. 

Ingredients

  • 8 ounces* short pasta, like penne, rigatoni, or casarecce, plus saved pasta water
  • 16 ounces baby bella (cremini) mushrooms (or a mix of other types)
  • 1/2 small sweet onion or yellow onion
  • 4 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3 tablespoons salted butter, divided
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Italian breadcrumbs or panko (optional)
  • 4 garlic cloves
  • 1/4 teaspoon red pepper flakes (or sliced fresno pepper)
  • 1/4 cup grated Parmesan cheese
  • Creamy variation: 3 to 4 ounces soft crumbled goat cheese

Instructions

  1. Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you’ll likely only need a few tablespoons).
  2. Meanwhile, start the mushrooms: Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl. 
  3. Make the garlic butter sauce: Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
  4. Serve: Toss with the pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm. 

Notes

*Double this amount for a larger, more filling plate of pasta. Or, complete your meal with a filling vegetable side dish or salad.

  • Category: Main dish or side dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Mushroom pasta, mushroom pasta recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Chicken Penne Pasta

We love a good pasta night at our house. A few of our favorites include baked ziti, lasagna, cacio e pepe, and pasta pomodoro. This easy Chicken Penne Pasta is another favorite, my boys request it often. They love the creamy, cheesy sauce that covers t…

We love a good pasta night at our house. A few of our favorites include baked ziti, lasagna, cacio e pepe, and pasta pomodoro. This easy Chicken Penne Pasta is another favorite, my boys request it often. They love the creamy, cheesy sauce that covers the penne pasta and chicken. I also add a fresh…

The post Chicken Penne Pasta appeared first on Two Peas & Their Pod.

Roasted Vegetable Baked Penne

This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock […]

The post Roasted Vegetable Baked Penne appeared first on Budget Bytes.

This was actually supposed to be a baked ziti, but it turns out ziti is just about impossible to find in grocery stores right now, so I went with a Roasted Vegetable Baked Penne instead. Sometimes you just have to roll with it! This recipe is a very vegetable-forward version of my Classic Baked Ziti, chock full of colorful vegetables, a quick homemade red sauce, and layers of ooey-gooey cheese. This recipes makes a LOT of pasta but the leftovers are awesome and freezable! 

Overhead view of a casserole dish full of roasted vegetable baked penne

Take a Short Cut

This roasted vegetable baked penne is kind of a labor of love because there are so many moving parts, BUT you can take a short cut by using some jarred pasta sauce instead of making your own. Use about one and a half 24oz. jars of store-bought pasta sauce in place of the homemade sauce listed below.

How to Store Leftovers

As I mentioned in the intro, this makes a LOT of pasta. But the leftovers are super yummy, and it makes a really great item to stash in your freezer for grab-n-go lunches or quick dinners on busy nights. After baking, divide the pasta into single serving containers and transfer to the refrigerator. Once fully cooled, you can transfer some (or all) of the containers to the freezer for longer storage. I usually leave as many as I can eat in one week in the fridge and freeze the left. The leftovers can be reheated quickly in the microwave.

What Vegetables Can You Use?

I used a classic mix of zucchini, yellow squash, red onion, and bell pepper so I could have a really colorful mix. If you want to substitute any of these vegetables, here are some other good options:

  • Mushrooms
  • Eggplant
  • Broccoli
  • Cauliflower
  • Carrots

In general you want to opt for softer vegetables for this dish, as opposed to harder root vegetables, but if you do want to include vegetables that are more firm, make sure to cut them into much smaller pieces to help them soften more quickly while they roast.

Close up front view of roasted vegetable baked penne being scooped out of the casserole dish

 
Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Roasted Vegetable Baked Penne

Layers of pasta, flavorful roasted vegetables, a simple homemade red sauce, and melty cheese make this roasted vegetable baked penne to die for!
Total Cost $11.34 recipe / $1.42 serving
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 494.86kcal
Author Beth - Budget Bytes

Equipment

Ingredients

Roasted Vegetables

  • 1 red onion $0.44
  • 1 zucchini $0.79
  • 1 yellow squash $1.11
  • 1 bell pepper $1.69
  • 2 Tbsp olive oil $0.26
  • ⅛ tsp salt $0.02
  • ⅛ tsp pepper $0.02

Simple Red Sauce

  • 1 yellow onion $0.32
  • 2 Tbsp butter $0.26
  • 1 28oz. can crushed tomatoes $0.79
  • 3 Tbsp tomato paste $0.12
  • 1 Tbsp Italian seasoning* $0.30
  • ¼ tsp salt $0.02
  • ½ cup water $0.02

Pasta & Cheese

  • 1 lb. penne $1.00
  • 15 oz. ricotta $2.19
  • 2 cups shredded Italian cheese blend**, divided $1.86
  • 1/4 tsp pepper $0.02
  • 1/4 tsp salt $0.02
  • 2 Tbsp chopped fresh parsley (optional garnish) $0.11

Instructions

  • Preheat the oven to 400ºF. Dice the red onion, zucchini, yellow squash, and bell pepper into 1-inch pieces. Spread the diced vegetables out over a large baking sheet. Drizzle with oil and a pinch of salt and pepper. Toss until all the vegetables are coated in oil.
  • Roast the vegetables in the preheated oven, stirring once half way through, for about 45 minutes or until the vegetables are soft and the edges are brown and caramelized.
  • While the vegetables are roasting, begin the red sauce. Finely dice the yellow onion and add it to a sauce pot with the butter. Sauté for a few minutes, or until the onion is soft. Add the crushed tomatoes, tomato paste, Italian seasoning, salt, and water.
  • Stir the sauce to combine. Allow the sauce to come up to a simmer, then turn the heat down to low and let the sauce simmer, stirring occasionally, until the vegetables are finished roasting (about 30 minutes).
  • In a medium bowl, stir together the ricotta cheese, 1 cup of the shredded Italian cheese blend, and ¼ tsp each of salt and pepper.
  • Bring a large pot of water to a boil for the penne. Once boiling, add the penne and continue to boil until the pasta is tender. Drain the penne in a colander, then return it to the pot with the heat turned off.
  • Stir one cup of the red sauce into the drained pasta to coat the pasta in flavor. Add the roasted vegetables to the remaining red sauce and stir to combine.
  • To layer the casserole, place half of the sauce coated penne in the bottom of a 9x13" or 3 quart casserole dish. Add half of the cheese mixture on top in dollops, followed by half of the roasted vegetable and red sauce mixture. The ingredients do not need to create a solid layer or completely cover the previous layer. Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, top the casserole with the second cup of shredded Italian cheese blend.
  • Cover the casserole with foil, making sure it doesn't touch the cheese on top. Place the casserole in the oven (still turned on to 400ºF) and bake for 35 minutes. After 35 minutes, remove the foil and switch the oven from bake to broil. Broil the top of the casserole to brown the cheese for 3-5 minutes (watch closely as broilers can vary quite a bit from oven to oven). Top with chopped parsley if desired and serve!

Notes

*If you do not have Italian seasoning, you can replace this with equal parts dried basil, dried oregano, dried morjoram, and thyme.
*If you do not have shredded Italian cheese blend, use equal amounts shredded mozzarella, Parmesan, and provolone. 

Nutrition

Serving: 1serving | Calories: 494.86kcal | Carbohydrates: 60.24g | Protein: 20.76g | Fat: 19.79g | Sodium: 681.56mg | Fiber: 5.35g

How to Make Roasted Vegetable Baked Penne

Whole vegetables on a cutting board

For the roasted vegetables I used one red onion, one zucchini, one yellow squash, and one red bell pepper. You can choose just about any vegetable you’d like (see notes above the recipe for suggestions).

Diced vegetables on a baking sheet

Preheat the oven to 400ºF. Dice the vegetables into 1-inch pieces. Place the diced vegetables on a large baking sheet, drizzle with 2 Tbsp olive oil, and a pinch of salt and pepper. Toss the vegetables until they are coated in oil.

Roasted vegetables on the baking sheet

Transfer the baking sheet to the oven and roast, stirring once halfway through, for about 45 minutes or until the vegetables are soft and caramelized on the edges.

Diced onion and butter in a sauce pot

While the vegetables are roasting, begin the rest of the casserole. Start with the homemade red sauce. Dice one yellow onion and add it to a sauce pot with 2 Tbsp butter. Sauté over medium heat until the onions are soft.

Red sauce ingredients in the pot

Once the onions are soft, add one 28oz. can crushed tomatoes, 3 Tbsp tomato paste, 1 Tbsp Italian seasoning, 1/4 tsp salt, and ½ cup water. Stir to combine. Allow the sauce to come up to the simmer, then turn the heat down to low and let it continue to simmer, stirring occasionally, until the vegetables are done roasting (about 30 minutes). 

Cheese mixture ingredients in a bowl

While the vegetables are roasting and the red sauce is simmering away, prepare the cheese. Stir together 15oz. ricotta, 1 cup shredded Italian cheese blend, ¼ tsp pepper, and ¼ tsp salt.

Stirring red sauce into cooked pasta.

Bring a large pot of water to a boil for the pasta. Once boiling, add 1 lb. penne and continue to boil until the penne is tender. Drain the pasta in a colander, then return it to the pot with the heat turned off. Add 1 cup of the red sauce and stir to coat.

Roasted vegetables added to the pot of red sauce.

Stir the roasted vegetables into the rest of the red sauce.

Layer one of baked penne in the casserole dish

Now that the sauce, cheese, and pasta are done, it’s time to start layering! Add half of the sauce coated pasta to the bottom of a 9×13″ (3 quart) casserole dish. Next, add half of the cheese mixture in dollops, followed by half of the vegetable red sauce. Each layer will not fully cover the previous layer. You don’t need to spend time trying to spread it out. It will all melt together as it bakes.

Second layers of baked penne in the casserole dish

Repeat with a second layer of pasta, cheese, and vegetable red sauce. Finally, add the second cup of shredded Italian cheese blend on top.

Baked Penne casserole with foil covering half the dish

Cover the casserole dish with foil, taking care not to let it touch the cheese. Bake the casserole for 35 minutes.

Finished roasted vegetable baked penne in the casserole dish

After 35 minutes, remove the foil and change the oven from bake to broil. Let it broil for a few minutes, or until the cheese is golden brown on top. Top with a couple tablespoons of chopped fresh parsley for garnish, if desired.

Overhead view of roasted vegetable baked penne being scooped out of the casserole dish

Enjoy!

The post Roasted Vegetable Baked Penne appeared first on Budget Bytes.

Cherry Tomato Pasta

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning! Here’s a meal that’s simple, stunning, and highlights the very best summer ingredients: Cherry Tomato Pasta! Just looking at these photos makes us swoon. (And yes: it tastes as good as it looks.) This easy dinner idea stars blistered tomatoes, a technique of cooking tomatoes in a hot pan until the skin blisters and blackens. Mix the tomatoes with tangy balsamic vinegar, then add al dente pasta and peppery fresh basil. You’ll be amazed at the amount of flavor these classic summer ingredients infuse in 20 minutes. Use it to impress guests, or as a fast and easy dinner that’s over-the-top tasty. Ingredients for cherry tomato pasta Here’s a breakdown of ingredients you’ll need for this cherry tomato pasta recipe. It’s only a handful, but of course you’ll want to have the best tomatoes you can find. Cherry tomatoes: Use only the ripest, best cherry tomatoes. Farmers market or garden tomatoes are ideal. Some grocery stores carry hydroponic greenhouse cherry tomatoes, which can have good flavor. Make sure you know the quality before making this recipe! […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!

Cherry tomato pasta

Here’s a meal that’s simple, stunning, and highlights the very best summer ingredients: Cherry Tomato Pasta! Just looking at these photos makes us swoon. (And yes: it tastes as good as it looks.) This easy dinner idea stars blistered tomatoes, a technique of cooking tomatoes in a hot pan until the skin blisters and blackens. Mix the tomatoes with tangy balsamic vinegar, then add al dente pasta and peppery fresh basil. You’ll be amazed at the amount of flavor these classic summer ingredients infuse in 20 minutes. Use it to impress guests, or as a fast and easy dinner that’s over-the-top tasty.

Ingredients for cherry tomato pasta

Here’s a breakdown of ingredients you’ll need for this cherry tomato pasta recipe. It’s only a handful, but of course you’ll want to have the best tomatoes you can find.

  • Cherry tomatoes: Use only the ripest, best cherry tomatoes. Farmers market or garden tomatoes are ideal. Some grocery stores carry hydroponic greenhouse cherry tomatoes, which can have good flavor. Make sure you know the quality before making this recipe!
  • Pasta: You can use any type of pasta here. We like using a short pasta so the tomatoes don’t get lost. See below!
  • Fresh basil: Fresh basil is a must! Not only does it have a lovely contrasting color, it completes the flavor.
  • Grated Parmesan cheese: This is the type that is like powdery snow, not thin sticks. You can use either, but the powdery effect melds into the pasta better.
  • Olive oil, garlic, salt and pepper: Round it out with the usual suspects for an Italian dish!
Cherry tomato pasta

Tips for blistered tomatoes

Blistered tomatoes are cooked quickly in a hot pan so the outsides get blackened and the tomatoes deflate but don’t burst. The technique for making blistered tomatoes is fast, but you need to know a few pointers before you start! Read this before proceeding with the cherry tomato pasta:

  • Important: don’t crowd the pan! If the pan is crowded when you attempt this recipe, the tomatoes will steam instead of blister. They’ll get all wet and soggy. This is not what you want!
  • You may need to blister the tomatoes in batches. Use your largest skillet and make sure there are space between the tomatoes. If not, blister the tomatoes in 2 batches!
  • Don’t touch the tomatoes for the first minute of cooking. This lets the tomatoes get perfectly blackened on one side. Then shake the pan during the rest of cooking so they are cooked on all sides.
Cherry tomato pasta

Use a short pasta shape

You can use any type of pasta for this cherry tomato pasta. But we prefer using short cuts. Why? The tomatoes can get lost in long pasta because it all clumps together. Short cut pasta makes it easier to get tomatoes and pasta in every bite. Here are some of the pasta shapes we recommend here:

  • Orecchiette: This is the pasta shape shown here! It means “little ears” in Italian, and it has a fun, unique shape.
  • Penne: Penne is easy to find and works well.
  • Rigatoni: This tublar pasta shape is another favorite of ours.
  • Cavatappi: Cork-screw shaped pasta would be great here.
  • Shells: If you can’t find orecchiette, small or medium shells are a good substitute.

How to cook perfectly al dente cherry tomato pasta

No pressure, but making perfectly al dente pasta is the key to this recipe! Cherry tomato pasta is only great if your pasta has just the right chewy bite. In fact, al dente means “to the bite” in Italian. The ideal texture is a tender exterior, balanced by a firm bite with a fleck of white at its core. Here are our tips on how to cook pasta to al dente:

  • Taste often. Do not trust the package instructions! While cooking, check pasta continually for doneness. Many package instructions have inaccurate timing.
  • Look for a small white fleck. Drain the pasta as soon as the pasta has a tender exterior but a fleck of white at its core! Even a few seconds can be the difference between al dente and limp noodles.
  • Remember to reserve some pasta water! In this recipe, you’ll need a little pasta water before you drain. See below!
Cherry tomato pasta

Use pasta water to deglaze the pan

A trick from the Italians: reserve pasta water from boiling your pasta and use it to create a sauce! This technique is crucial in Italian cuisine: the starchy water from cooking the pasta makes the best loose sauces. (It’s the key to this Creamy White Sauce Pasta and Pesto Pasta.) Here’s what to know about using this technique in this cherry tomato pasta recipe:

  • Pull out the pasta water with a liquid measuring cup before draining. It’s easy to forget, actually. (We do it all the time!) Get out your liquid measuring cup in advance and place it on the counter right next to the pan as a memory jogger.
  • Use the pasta water to deglaze the pan juices. You’ll saute garlic in the same pan as the blistered tomatoes, then pour in a little water to deglaze all the pan juices. (You could use white wine for this part if you wanted to be fancy.)

What to serve with cherry tomato pasta

And that’s it: all the tips you need to make a killer cherry tomato pasta! When it comes to serving this pasta as a meal, it needs a little plant-based protein to round it out if you’re going vegetarian. Of course, it would be a fantastic side dish for baked salmon or grilled fish. If you want a meatless meal, here’s what we’d recommend:

Cherry tomato pasta

This cherry tomato pasta recipe is…

Vegetarian.

Print
Cherry tomato pasta

Cherry Tomato Pasta

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4 servings
  • Diet: Vegetarian
Print Recipe

Description

This cherry tomato pasta pairs sweet tomatoes blistered in a hot pan with fresh basil and Parmesan. An easy dinner idea that’s simply stunning!

Ingredients

  • 8 ounces short pasta (penne, rigatoni, orecchiette (shown here), shells, cavatappi, etc)
  • 3 tablespoons olive oil, divided
  • 2 pints whole cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • Kosher salt
  • Fresh ground black pepper
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup pasta water
  • 1 handful fresh small basil leaves, chopped if large

Instructions

  1. Make the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Before draining, reserve some pasta water with a liquid measuring cup (at least 1/4 cup). Drain the pasta.
  2. Blister the tomatoes: Heat 2 tablespoons olive oil in a very large heavy skillet over medium high heat. Once hot, add the tomatoes, making sure there is space around each tomato (they are not touching) and the pan is not crowded. If you’re using a medium pan, cook the tomatoes in 2 batches.* Cook for 1 minute without touching the pan, then 2 to 3 more minutes until blistered, shaking the pan several times to rotate the tomatoes. Turn off the heat and drizzle with the balsamic vinegar, gently shaking several times to coat. Add 2 pinches kosher salt and fresh ground black pepper to taste. Remove the tomatoes from the pan to a bowl.
  3. Finish the dish: Mince the garlic. Once the pasta is done, in the same pan, heat the remaining 1 tablespoon olive oil over medium low heat. Add the garlic and cook 1 minute until fragrant. Deglaze the pan with 1/4 cup pasta water, scraping the pan with a spoon to release all of the flavor of the tomato juices. Turn off the heat.
  4. Add the pasta to the pan and toss to coat. Add the blistered tomatoes, 1/4 cup grated Parmesan cheese, and basil. Season with 2 pinches of kosher salt and lots of fresh ground pepper. Taste and add more salt if necessary. Serve with the remaining 1/4 cup grated Parmesan cheese sprinkled on top.

Notes

*If the pan is too crowded, the tomatoes will steam instead of blistering. It all depends on the size of your pan: if you’re using a medium pan, you’ll have to cook 1 pint at a time.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Cherry tomato pasta

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baked Ziti

Baked Ziti is a staple dinner recipe at our house. Our boys LOVE this cheesy baked pasta recipe. My recipe makes a full 9×13-inch pan which makes it really good for feeding a crowd or having leftovers. Leftovers always come in handy, especially du…

Baked Ziti is a staple dinner recipe at our house. Our boys LOVE this cheesy baked pasta recipe. My recipe makes a full 9×13-inch pan which makes it really good for feeding a crowd or having leftovers. Leftovers always come in handy, especially during the week and our boys are always happy to see baked…

Roasted Broccoli Pasta with Lemon and Feta

Keep it stupid simple. That saying applies to so much in life, including food. One of my favorite “stupid simple” meals is buttered pasta with a vegetable and a healthy does of salt and pepper. Incredibly simple, incredibly good, and a million ways you can play on that theme. This Roasted Broccoli Pasta with Lemon […]

The post Roasted Broccoli Pasta with Lemon and Feta appeared first on Budget Bytes.

Keep it stupid simple. That saying applies to so much in life, including food. One of my favorite “stupid simple” meals is buttered pasta with a vegetable and a healthy does of salt and pepper. Incredibly simple, incredibly good, and a million ways you can play on that theme. This Roasted Broccoli Pasta with Lemon and Feta is just buttered pasta with charred oven roasted broccoli, steak seasoning, bright lemon, and salty feta. The flavor combo is absolutely to die for and it really couldn’t be any easier.

Roasted Broccoli Pasta with Lemon and Feta

A plate with roasted broccoli pasta, lemon wedges, feta, and a black fork on the left

What is Steak Seasoning?

Steak seasoning, sometimes called Montreal steak seasoning, is one of the few pre-made spice blends that I keep in my pantry. This chunky-crunchy blend of spices has big pieces of salt, pepper, garlic, paprika, and other spices. It’s not just good for steak, it’s also great with broccoli, potatoes, pasta, and a million other things. The way the coarsely ground spices coat the surface of food provides a slightly crunchy texture, a subtle smokiness, and big pops of flavor. I put it on everything.

You should be able to find some form of steak seasoning at most major grocery stores. McCormick makes one, as does Aldi and Kroger.

Do I have to use Whole Wheat Pasta?

You can actually use any type of pasta you have on hand for this recipe, BUT I find that the slightly nutty flavor of whole wheat pasta pairs the best with the flavors in this dish. And while you can use a long shaped pasta, like spaghetti or linguine, shorter shapes will be easier to stir together with the rest of the ingredients. Bowtie and rotini are great alternatives to the penne.

Fresh Lemon is a Must

The fresh lemon carries a lot of weight in the flavor profile of this pasta, so please don’t be tempted to skip it! Whole lemons can be on the pricier side, but if you buy a whole bag of lemons and keep them in your freezer, you’ll pay less per lemon. Frozen lemons are still great for zesting and juicing, but will not be pretty for garnishing or slicing.

Can I use Frozen Broccoli?

If you know me then you know I love to roast frozen broccoli. It’s fast, easy, and totally delish. But for this recipe I highly recommend using fresh instead of frozen broccoli. Fresh broccoli is not as “wet” as frozen broccoli, so you get a better char on the outside edges, which lends a really smoky flavor to this pasta. You can use frozen in a pinch, but you’ll get much better flavor with fresh for this recipe.

Front view of a pot full of Roasted Broccoli Pasta with Lemon and feta, garnished with lemon wedges

 

Roasted Broccoli Pasta with Lemon and Feta

Roasted Broccoli Pasta with Lemon and Feta is an incredibly simple pasta dish with big flavors. An easy, fast, and delicious weeknight dinner!

  • 1 lb. broccoli crowns ($1.79)
  • 1 Tbsp olive oil ($0.16)
  • 1 tsp steak seasoning ($0.10)
  • 1 fresh lemon ($0.39)
  • 8 oz. whole wheat penne pasta ($0.50)
  • 2 Tbsp butter ($0.20)
  • 1 oz. crumbled feta ($0.55)

  1. Preheat the oven to 400ºF. Cut the broccoli into small florets. Line a baking sheet with parchment paper, then spread the florets out over the baking sheet. Drizzle the broccoli with olive oil and sprinkle the steak seasoning over top. Toss the broccoli until it is well coated in oil and seasoning.

  2. Roast the broccoli for 20-25 minutes, or until it is brown and crispy on the edges.

  3. While the broccoli is roasting, prepare the rest of the dish. Bring a pot of water to boil for the penne. Once boiling, add the pasta, and continue to boil until the pasta is tender (8-10 minutes). Reserve about ½ cup of the starchy pasta water, then drain the pasta in a colander.

  4. While the pasta is boiling, zest a lemon, then cut it into wedges.

  5. Return the drained pasta to the pot (heat turned off). Add the roasted broccoli florets, the butter, about 1 tsp lemon zest, and the juice from two of the lemon wedges. Stir the ingredients together, letting the residual heat from the pasta melt the butter. If the pasta seems too dry, add a splash or two of the reserved pasta water.

  6. Top the pasta with crumbled feta and a pinch or two more steak seasoning, if desired. Serve with extra lemon wedges.

Scroll down for the step by step photos!

Close up view of a fork picking up some roasted broccoli pasta from the bowl

 

How to Make Roasted Broccoli Pasta – Step by Step Photos

Chopped broccoli florets on a green cutting board

Preheat the oven to 400ºF. Chop the broccoli crowns into small florets.

Steak seasoning bottle held over sheet pan with broccoli

Line a baking sheet with parchment paper. Spread the broccoli florets out over the baking sheet. Drizzle with 1 Tbsp olive oil and sprinkle 1 tsp steak seasoning over the broccoli.

Seasoned broccoli florets on the baking sheet

Toss the broccoli florets until they are well coated in oil and seasoning. 

Roasted broccoli florets on the baking sheet

Roast the broccoli florets in the 400ºF oven for about 25 minutes, or until they are well browned and crispy on the edges.

Cooked whole wheat penne being held in a pasta spoon over the pot

While the broccoli is roasting, bring a pot of water to a boil for the pasta. Once boiling, add 8 oz. whole wheat penne and continue to boil until the pasta is tender (8-10 minutes). Reserve ½ cup of the starchy pasta water, then drain the pasta in a colander.

Zested and sliced lemon

While the broccoli is roasting and the pasta is boiling, zest the lemon then cut it into wedges.

Pasta, broccoli, butter, and lemon combined in the pot.

Once the pasta has drained, but is still hot, return it to the pot (with the heat turned off) and add the roasted broccoli, 2 Tbsp butter, about 1 tsp lemon zest, and the juice from two of the lemon wedges.

Feta added to pasta in the pot

Stir the pasta to combine the ingredients and let the hot pasta melt the butter. If the pasta becomes dry, add a splash or two of the reserved pasta water. Once the butter has fully melted, top the pasta with 1 oz. crumbled feta.

Finished pot of roasted broccoli pasta with lemon and feta

Serve with the remaining lemon wedges for squeezing over each bowl. If desired, add an additional pinch or two of steak seasoning.

A bowl full of Roasted Broccoli Pasta with lemon and feta and a black fork on the left side

The post Roasted Broccoli Pasta with Lemon and Feta appeared first on Budget Bytes.