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    Home » Recipes » Pasta

    Roasted Broccolini Pasta Toss

    Published: Jun 17, 2015 · Modified: Nov 2, 2020 by Tiffany Dahle · This post may contain affiliate links.

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    Pasta with roasted broccolini and cherry tomatoes is a great way to include more fresh vegetables in your pasta dinner.

    Bow tie pasta is tossed with roasted broccolini, roasted tomatoes, and chicken meatballs.

    When I first married my husband, the list of vegetables he loved was very short. I made it my mission to change his mind and after many tries, I finally discovered the greatest trick to serving fresh veggies!

    When you roast fresh broccolini and cherry tomatoes together, the vegetables become sweeter and have an amazing texture.

    Roasted broccolini develops awesome crispy edges and roasted cherry tomatoes tend to burst in your mouth like delicious candy.

    Toss them in a simple pasta dish with healthy chicken meatballs for a quick and easy weeknight dinner.

    Jump to:
    • Ingredients
    • What Does Broccolini Taste Like?
    • Cook the Pasta
    • Roast the Vegetables
    • Brown the Meatballs
    • Assemble the Pasta Dish
    • Variations
    • More Easy Pasta Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Farfalle with roasted broccolini and cherry tomatoes

    This pasta recipe couldn't be more simple. All you need on hand is:

    • 1 box of pasta: We prefer penne or farfalle for this dish
    • 1 package of prepared meatballs: We prefer a caramelized onion flavor but you can use your favorite variety or even make your own homemade chicken meatballs.
    • Olive oil
    • Minced garlic
    • Fresh broccolini
    • Cherry tomatoes
    • Roasted red pepper flakes
    • Parmesan cheese

    What Does Broccolini Taste Like?

    I cannot believe that as a grown woman I had never ever tasted this veggie until our most recent trip to Disney World.

    It came as my side dish during dinner one night and the waitress had to explain to me that it is a cross between broccoli and asparagus.

    I'm not kidding when I say I sought it out at every restaurant we ate at for the rest of the trip and special ordered it for my Mother's Day dinner.

    Disney is on a mission to get kids to try new healthy foods, I'm not sure they expected a mom to be one of their biggest beneficiaries!!

    I vowed to try this veggie back at home.

    Cook the Pasta

    First, preheat your oven to 425°F and set a large pot of water to boil on your stovetop.

    This whole recipe should take no longer than 15 minutes once your water is boiling and the oven is ready to go.

    Boil the pasta according to package directions while the veggies are in the oven roasting.

    Roast the Vegetables

    The roasted cherry tomatoes have been cooked on a large baking sheet.

    Toss the broccolini and tomatoes in olive oil, sprinkle with salt and pepper, and roast them on a large baking sheet in the oven at 425°F for 10 - 12 minutes.

    The broccolini should develop slightly charred crispy edges and the tomatoes should just begin to burst.

    The veggies will likely be done at the same time as the pasta if you put them in the oven at the same time as you pour the pasta into the boiling water.

    Just in case you want to use them for another recipe, I've shared the roasted cherry tomatoes recipe here.

    Brown the Meatballs

    Add olive oil, minced garlic, and roasted red pepper flakes to a saute pan over medium heat. Add the prepared meatballs and brown them on all sides and warm them through.

    Turn the heat down to low to keep the meatballs warm until the dish is ready to toss together.

    For a lemony spin to this dish, you could also brown up our favorite Romano chicken meatballs. They are freezer-friendly and can be prepped ahead.

    • A skillet filled with meatballs, lemon slices, and asparagus spears.
      Romano Chicken Meatballs with Lemon Sauce

    Assemble the Pasta Dish

    Add the drained pasta to the saute pan with meatballs and toss gently to coat the noodles in olive oil.

    Add the roasted veggies and their juices to the pan and stir to combine.

    Serve with a sprinkle of parmesan over the top.

    Farfalle with roasted broccolini and cherry tomatoes

    Variations

    This recipe is simply perfect for using up any fresh vegetables at the market during the peak of summer.

    You could also try roasting:

    • Asparagus
    • Bell peppers
    • Onions
    • Green beans
    • Sugar snap peas
    • Cauliflower
    • Zucchini

    Any combination of the vegetables above would be absolutely delicious in the garlic sauce on this pasta.

    More Easy Pasta Recipes

    You could easily add roasted broccolini and tomatoes to any of the following pasta recipes:

    • A white bowl is filled with thin spaghetti and fresh cherry tomatoes and arugula. Parmesan is sprinkled over the top.
      Fresh Tomato Pasta Toss
    • A platter of chopped sausages and red peppers are ready for tossing into pasta.
      Easy Pasta with Sausage and Peppers
    • A blue bowl is filled with spaghetti noodles, sliced bell peppers, and chicken tenderloins to show the finished chicken scampi.
      Copycat Olive Garden Chicken Scampi
    • A plate of spaghetti coated in homemade alfredo sauce sprinkled with parmesan cheese.
      Homemade Alfredo Sauce with Cream Cheese

    📖 Recipe

    Bow tie pasta is tossed with roasted broccolini, roasted tomatoes, and chicken meatballs.

    Pasta with Roasted Broccolini

    5 from 1 vote
    This simple pasta dish is loaded with fresh vegetables and is easy enough to make for a weeknight dinner.
    TOTAL TIME 25 minutes
    PREP TIME 10 minutes
    COOK TIME 15 minutes
    YIELD 6 servings
    PIN RECIPE FOR LATER PRINT RECIPE NOW

    Ingredients
      

    • 1 (16 oz) box of farfalle pasta
    • 1 package of prepared chicken meatballs We used caramelized onion flavor.
    • 5 tablespoon olive oil
    • 2 cloves of garlic minced
    • Heavy sprinkle of roasted red pepper flakes
    • 1 bunch of broccolini chopped into bite size pieces
    • 1 pint of cherry tomatoes
    • salt and pepper
    • parmesan cheese for serving

    Instructions

    • Set a large pot of salted water to boil for the pasta and Preheat the oven to 425°F.
    • Cover a baking sheet with tin foil. Toss the cherry tomatoes and broccolini with a drizzle of olive oil, sprinkle with salt and pepper and spread them in a single layer on the baking sheet.
    • Add the vegetables to the oven at the same time you put the noodles into the water to boil. They will cook for about the same amount of time as the pasta. Cook the pasta for the time listed on the package.
    • In a large saute pan, heat the olive oil at medium high and add the garlic and pepper flakes. Add the meatballs and brown them on all sides.
    • Once the meatballs have browned, remove the pan from the heat and cover to keep warm.
    • Drain the pasta and toss with the meatballs in the pan.
    • Serve with the roasted broccolini and cherry tomatoes on top and parmesan as desired.
    COURSEPasta
    CUISINEItalian
    AUTHORTiffany Dahle

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      Crockpot Tortellini Soup with Ground Beef
    • A serving of grape and chicken pasta salad is on a plate with a fork.
      Chicken Pasta Salad with Grapes
    • A bowl of cheese tortellini with pesto sauce and roasted tomatoes.
      Cheese Tortelloni with Pesto {3 Ingredients}
    • A bowl of baked tortellini with a slice of garlic bread on the side.
      Baked Cheese Tortellini Skillet

    Reader Interactions

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      Recipe Rating




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    Trackbacks

    1. 30 Days of Veggies: helping picky eaters eat better says:
      October 20, 2015 at 9:07 am

      […] 8. Miracle pasta with sausage and broccolini […]

      Reply

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    Hi, I'm Tiffany!
    I believe a great family recipe is one that makes everyone at the table happy, not just the kids. I'm the author of two bestselling cookbooks for kids that are chock full of recipes everyone in your family will love. I'm also the hostess of the best online book club for moms.

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