Did you know that California produces 90% of the broccoli grown in the US? That explains why I can always find it at the farmers markets. 🙂 It also inspired this week’s recipe: Pasta with Roasted Broccoli and Kale with Lemon. Why? Because it’s roasted broccoli. So simple, yet incredibly delicious and easy on the budget.
Like many kids, I hated eating broccoli and other veggies when I was a young girl. It wasn’t until I started cooking as a teenager and into my 20s that I began to love and appreciate vegetables.
I explored many different methods such as steaming, sauteeing and pan searing which really expanded my cooking world. And then I was introduced to roasting. Talk about a game changer. I’m a big fan of roasting everything – meats, fish and, most of all, veggies. It’s simple, brings out an incredible flavor and allows me to multitask. It’s my go-to method for preparing all kinds of vegetables, especially broccoli.
The Recipe: Roasted Broccoli and Kale with Lemon Pasta
This Broccoli and Kale with Lemon Pasta dish is inspired by Smitten Kitchen’s recipe. The difference is she boils the broccoli rabe with the pasta. It’s a great alternative but I prefer the taste of roasted broccoli.
I’ve definitely used a variety of broccoli cousins like broccoli rabe and broccolini so feel free to experiment with other similar vegetables that are in season where you live.
I do recommend the orechiette or “ear-shaped” pasta with this dish since it creates a nice “pocket” to hold bits of the broccoli and kale. Of course, you can use other pasta shapes. The key is to cut the vegetables so they’re about the same shape as the pasta.
You can easily make this vegan by removing the cheese and adjusting the salt and pepper amount. On the flipside, if you want to add a meat, a nice Italian sausage will pair nicely with the bitterness of the greens but know that it’ll increase the total cost of your meal. As I always recommend, use what’s easily available and/or within your budget.
Fun facts about broccoli and kale
- 1. Broccoli and kale are cruciferous vegetables in the family of Brassicaceae. They’re also known as the family of Cruciferae, new latin for “cross-bearing” because the flowers are the shape resembling a cross.
- 2. Other cruciferous cousins include cabbage, collard greens, bok choy, arugula, brussel sprouts and cauliflower, to name a few.
- 3. Cruciferous vegetables are nutrient-dense with natural antioxidant and anti-inflammatory properties.
- 4 They are low in calorie, an excellent source of natural fiber and contain a high amount of vitamin K, A, C, plant-based protein and more.
- 5. Eating high amounts of cruciferous vegetables have been known to lower the risk of certain cancers and heart disease plus improve health.
Eating vegetables and cooking on a budget doesn’t have to be boring and this dish proves that. Roasting is a sure-fire way to bring out that delicious earthy flavor in vegetables. I’m a big fan and I know you will be, too! That is, if you’re not already. 🙂 Soon you’ll add this Pasta with Roasted Broccoli and Kale with Lemon to your repertoire!
Can’t get enough cruciferous vegetables? Try our Broccoli and Potato Soup, Greek Chicken and Cauliflower Stew or Fall Vegetable Curry.
Roasted Broccoli and Kale with Lemon Pasta
Ingredients
- 1 lb pasta, preferably orechiette, ($2.99)
- 1 lb broccoli, cut in small pieces ($2.00)
- 3-4 cups kale, center stalk removed and cut in small pieces ($1.00)
- 2 green garlic, white and light green parts, or garlic cloves, minced ($0.25)
- 1-2 Tbsp lemon zest ($0.00) from the garden
- pinch red pepper flakes ($0.01)
- salt and pepper ($0.02)
- grated parmesan (optional) ($0.50)
Instructions
- Prepare all your ingredients. Preheat oven to 450° F. (Missing in the photo is the parmesan cheese).
- Line baking sheet with parchment paper or foil. Toss broccoli with olive oil and good pinch of salt and pepper. Spread out on baking sheet in a single layer. Bake for 10-15 minutes until crispy and slightly charred. Remove from oven and set aside nearby.
- Boil heavily salted water and cook pasta according to directions. Drain pasta, reserving ⅓ cup of pasta water. Do not rinse pasta.
- Heat a large pan (or wok) and add olive oil. Over medium heat, add garlic and cook for a few seconds until fragrant, making sure it doesn’t burn. Increase heat to medium-high and add chopped kale, red pepper flakes and a pinch of salt. Saute for a few minutes until just cooked.
- Add drained pasta with a little bit of the pasta water and stir to combine.
- Add roasted broccoli to pan and mix together until heated through, 2-3 minutes.
- Remove from heat. Salt and pepper to taste. Top with lemon zest and cheese. Enjoy!
Recipe Notes
* Note regarding pricing: The lemon used in this recipe is from our garden which is why there is no price listed. The price for the pantry items such as salt and pepper takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.