Rustic Garlic Butter Pasta with Roasted Broccoli

Name: Rustic Garlic Butter Pasta with Roasted Broccoli
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 1 head broccoli, washed and chopped into florets; 1 teaspoon olive oil; ½ tablespoon dried Italian herbs, or 2 tablespoons fresh herbs (rosemary, thyme, or a blend); Sea salt and freshly cracked black pepper, to taste; 8 ounces whole wheat penne pasta; 3 tablespoons butter; 8 ounces mushrooms, cleaned and sliced; 1 tablespoon minced garlic (about 2 cloves); ½ tablespoon all-purpose flour; Parmesan cheese or other sharp, hard cheese for topping

Recipe GLPRe8c5b249805a0f

Italian

Main Course

60 min

362 cal

Servings: 4

Oven

SNAP eligible

This comforting pasta dish combines tender whole wheat penne with caramelized garlic mushrooms and crispy-edged roasted broccoli, all brought together in a silky garlic butter sauce. Simple, herbaceous, and deeply satisfying—perfect for a weeknight dinner that feels special.

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Ingredients

1 head broccoli, washed and chopped into florets

1 teaspoon olive oil

½ tablespoon dried Italian herbs, or 2 tablespoons fresh herbs (rosemary, thyme, or a blend)

Sea salt and freshly cracked black pepper, to taste

8 ounces whole wheat penne pasta

3 tablespoons butter

8 ounces mushrooms, cleaned and sliced

1 tablespoon minced garlic (about 2 cloves)

½ tablespoon all-purpose flour

Parmesan cheese or other sharp, hard cheese for topping

Directions

Preheat your oven to 400°F. In a bowl, toss the chopped broccoli florets with the olive oil, dried herbs (or fresh if using), and a generous pinch of sea salt and black pepper. Spread the broccoli in a single layer on a baking sheet and roast for 20–30 minutes, stirring halfway through, until the edges are lightly crispy and golden. Set aside when done.
While the broccoli roasts, bring a large pot of salted water to a boil. Cook the whole wheat penne according to the package directions until al dente. Drain and set aside, reserving about ½ cup of pasta cooking water.
In a large saucepan, melt the butter over medium-high heat. Add the sliced mushrooms and minced garlic, then season generously with sea salt and black pepper. Stir frequently and cook for 15–20 minutes, until the mushrooms are soft, golden-brown on the edges, and have released their moisture. If the pan seems very wet, sprinkle the flour over the mushrooms and stir well to cook out any excess moisture and create a light, silky coating.
Add the cooked pasta to the mushroom mixture and stir gently to combine, adding a splash of reserved pasta water if needed to loosen the sauce. Fold in the roasted broccoli and toss until everything is evenly distributed and heated through.
Transfer to serving bowls or plates and top generously with grated Parmesan cheese or other hard, sharp cheese. Serve immediately while warm.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked reliably at Harris Teeter or Food Lion, making a single shopping trip simple. The dish costs roughly $2.50 to $3.00 per serving—olive oil and butter bulk the price, but this is reasonable for a weeknight pasta. The stated 60 minutes is honest if you roast broccoli the full time; the garlic butter sauce takes maybe ten minutes of active work, leaving hands-off roasting time. Leftovers reheat adequately over low heat with a splash of water, though the roasted broccoli softens further on the second day.