Smart Recipe Kitchen

2026-04-30

This roasted broccoli white bean pasta is an easy dinner with pantry backbone and enough texture to feel satisfying. Roasting the broccoli deepens the flavor, while white beans add creaminess and protein without much effort. Serves 4.

Ingredients:

• 12 ounces pasta, such as penne or rigatoni
• 1 large head broccoli, cut into florets
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 3 cloves garlic, sliced thin
• 1 can white beans, drained and rinsed
• 1/2 teaspoon red pepper flakes, optional
• 1/2 cup grated Parmesan, plus more for serving
• 1/2 lemon

Instructions:

1. Heat oven to 425°F. Toss the broccoli with 2 tablespoons olive oil, 1/2 teaspoon salt, and the pepper. Roast 18 to 22 minutes until browned at the edges.
2. Meanwhile, boil the pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
3. Heat the remaining tablespoon of olive oil in a large pot or skillet over medium-low heat. Add the garlic and cook about 1 minute.
4. Stir in the white beans and red pepper flakes if using. Add the roasted broccoli.
5. Add the pasta to the pan along with the Parmesan and 1/2 cup pasta water. Toss until glossy, adding more water if needed.
6. Squeeze in the lemon juice, taste, and add the remaining salt if needed. Serve with extra Parmesan.

Why it works: Roasting creates strong flavor from simple vegetables, and the beans help the sauce cling to the pasta.

Timing: Prep 15 minutes, cook 25 minutes, total about 40 minutes.