If readers from other Middle-Eastern countries have spotted Romanesco broccoli in their local markets, please drop a comment below. Romanesco, like conventional broccoli, pairs well with pasta and cheese. It would be great in our pan-roasted cauliflower and broccoli recipe too, or in our tri-color pasta salad.
In this recipe, olive oil and strips of sun-dried tomatoes lend Mediterranean accents to the dish.
Pasta With Roasted Romanesco Broccoli
1 package shell macaroni
1/4-1/2 cup sun-dried tomatoes
1 head Romanesco broccoli
3 Tblsp. olive oil
3 Tblsp. Pecorino or Parmesan cheese, shredded with a vegetable peeler into strips
1 tsp. salt
Freshly-ground black pepper to taste
Preheat oven to 200 degrees C. – 400 degrees F.
Pour the olive oil into a bowl big enough to fit the florets. Add salt, pepper, and 1 Tblsp. of the cheese.
Separate the Romanesco broccoli into florets and place them in the bowl, turning them over a few times to coat them.
Roast the florets on a baking sheet for 10 minutes, then turn them over and roast another 10 minutes.
While the Romanesco broccoli is roasting, cook the macaroni. Rehydrate the sun-dried tomatoes in hot water; drain and chop them coarsely.
Drain the cooked pasta; cover and keep it warm.
Toss the roasted Romanesco broccoli with the pasta and tomatoes. Sprinkle the remaining 2 Tblsp. cheese over all.
Serve right away.
More delicious vegetarian food recipes:
- 5 Ways To Eat Iron-Rich Foraged Nettles
- Green And Black Olive Spreads
- Baked Eggplant Slices in Tomato Sauce
- Make Your Own Sauerkraut