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Garlic Butter Pasta with Roasted Broccoli & Brussels Sprouts

Course Main Course
Cuisine American, Italian
Servings 4


  • 1 pound broccoli florets
  • 2 cups Brussels sprouts trimmed and halved
  • 2 Tablespoons high-heat oil such as avocado oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed black pepper
  • 8.8 ounces chickpea casarecce pasta
  • 6 Tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese
  • 1 lemon zested

To Serve

  • Crushed red pepper flakes
  • Parmesan cheese


  • Preheat the oven to 425°F.
  • In a large mixing bowl, toss the broccoli florets and Brussels sprout halves with oil, salt, and the black pepper. Arrange the vegetables evenly on a sheet pan, and bake until the vegetables are golden brown, about 18-22 minutes, tossing occasionally. Meanwhile, prepare the pasta.
  • In a large pot, bring salted water to a boil, and cook the pasta according to the package instructions, then drain well.
  • In a skillet or saucepan, melt the butter over medium heat. Add the garlic and the crushed red pepper flakes, and continue to cook, stirring constantly, until the garlic softens.
  • Remove the butter mixture from heat. Stir in the pasta, Parmesan and lemon zest. Add the roasted vegetables, and stir everything until well combined.
  • Serve immediately. Garnish with extra red pepper flakes and/or extra Parmesan, if desired.