Easy roasted broccoli pasta with feta is the perfect recipe for any night of the week! Full of crispy broccoli and salty feta, this combo is a match made in heaven. This recipe comes together in just under an hour and is great for lunch or dinner.
For more easy broccoli recipes, check out my broccoli cheddar mac & cheese and blender broccoli cheddar soup.
This easy roasted broccoli pasta with feta is surprisingly simple and delicious. As a home cook with a tiny kitchen, I love one-pot recipes that require minimal effort and deliver big flavor, just like my roasted broccoli carrot soup.
The crispy, charred broccoli paired with the salty feta is an irresistible combo. Tossed in a simple butter sauce, this is the perfect recipe for an easy weeknight meal. I could not resist sneaking in a few extra bites while testing this recipe- it is really that good!
Chances are you already have the required ingredients for this simple pasta dish. Let’s make this recipe!
WHY YOU’LL LOVE THIS RECIPE
BROWN BUTTER: If making brown butter intimidates you, don’t let it! It sounds oh-so-fancy, but it is actually super simple to do and makes this dish shine.
DELICIOUS: Full of creamy, cheesy goodness, the roasted broccoli adds salty contrast. I cannot get enough of this recipe!
ONE PAN: I am all about not having to do dishes. Use a Dutch oven to cook the pasta and make the butter sauce in the same pot. No need to get any more pots and pans dirty! (Ok, ok, we do need one baking dish for the broccoli).
RECIPE INGREDIENTS
You’ll need the following ingredients to make this amazing pasta with charred broccoli. Most of these common ingredients are pantry staples, so you may already have everything you need!
- BROCCOLI
- OLIVE OIL
- SALT
- BLACK PEPPER
- PENNE PASTA
- BUTTER
- CRUMBLED FETA CHEESE
INGREDIENT NOTES
BROCCOLI: You will need two large broccoli crowns for this recipe. Break into small florets for quicker roasting. You can also use frozen broccoli for this recipe (I have a whole post about how to cook with frozen broccoli if you need any help!).
PENNE PASTA: This type of pasta grips the buttery sauce well, but you can use any type of pasta you want. Elbow macaroni, ziti, orecchiette, cavatappi, or rigatoni are all good alternatives.
FETA CHEESE: Crumbled feta cheese is easier to work with for this recipe than a block of feta cheese. You can also use goat cheese or even parmesan to make this cacio e pepe.
HOW TO MAKE ROASTED BROCCOLI PASTA WITH FETA CHEESE: STEP-BY-STEP
1- ROAST BROCCOLI. Preheat oven to 425 degrees Fahrenheit. Toss broccoli florets with olive oil on a baking sheet. Add a generous pinch of salt and pepper. Roast for 30-35 minutes, tossing halfway.
2- BOIL PASTA. While the broccoli bakes, boil water in a Dutch oven. Season generously with salt. Cook pasta per the package directions. I used penne for this recipe, and it took 9 for al dente. Reserve 1/4 cup of pasta water.
Drain pasta but do not wash with water. You want to keep the starch on the pasta to help the butter sauce stick to it.
3- BROWN BUTTER. In the same Dutch oven, melt the butter. Watch carefully as it starts to brown, about 3-4 minutes. (It can change quickly). It should be a light to medium brown color. If it burns, toss it and start again.
4- ADD PASTA. Turn off the heat. Add cooked pasta to melted butter and toss. Add half of the feta cheese and toss. It should slightly melt into a cheese sauce. Add 1 tablespoon of reserved pasta water to help thicken the sauce. (Add more if needed one tablespoon at a time). Do not add too much or it will become too loose.
5- MIX EVERYTHING TOGETHER. Combine broccoli and remaining feta cheese. Taste and adjust salt and pepper if needed.
6- SERVE. Serve pasta immediately while still warm. This pasta recipe is delicious on its own or with a light side salad.
RECIPE TIPS
- Stir the butter continuously when browning it. It can go from brown to burnt very quickly. If it burns, start again.
- Use a Dutch oven with a light interior, such as a Le Creuset pan. This will make it easier to see when the butter is browning.
- You don’t have to make this recipe in one pot, but I like washing the fewest dishes possible. To help speed up this recipe, cook the pasta and butter sauce in separate pots.
- Roast the broccoli in advance and warm up before adding to the pasta.
STORAGE AND REHEATING
FRIDGE: This recipe will last for 5 days in an airtight container.
MICROWAVE: I recommend reheating with a splash of water to help moisten the pasta. It should take 2-3 minutes to reheat.
STOVETOP: Reheat in a large saucepan or Dutch oven over medium heat with a small amount of water or olive oil. Stir every few minutes until heated through, 5-10 minutes.
PRO TIP: Save a cup of the starchy pasta water for reheating leftovers. This will help thicken the sauce instead of thin it out.
ADDITIONS AND SUBSTITUTIONS
LEMON: Add lemon zest or a squeeze of fresh lemon juice at the end to brighten the flavors.
GARLIC: Saute garlic cloves while browning the butter for extra flavor. You could also add garlic powder when roasting the broccoli.
SPICE: Add crushed red pepper flakes or paprika for a hint of spice.
VEGETABLES: Roast other vegetables, such as carrots, cauliflower, butternut squash, or red onion to add variety. You could also add fresh cherry tomatoes for a pop of freshness.
PROTEIN: Add a chicken breast, sausage, or bacon bits.
FREQUENTLY ASKED QUESTIONS
Yes, you can use frozen broccoli instead of fresh. Make sure to give the florets plenty of space on the baking sheet, so that the water can evaporate. Otherwise, you will have soggy broccoli and it will not crisp up.
I highly recommend roasting broccoli for this recipe. It adds a delicious taste and texture to the pasta. If you’re short on time, you can boil the broccoli for a few minutes while the pasta is cooking.
I hope you love this roasted broccoli pasta with feta cheese! If you make it, be sure to leave a rating so I know you liked it!
Easy Roasted Broccoli Pasta with Feta
Equipment
- Baking sheet
- Dutch oven or light colored pan
Ingredients
- 2 heads broccoli cut into small florets
- 1-2 tablespoons olive oil
- 2 cups penne pasta uncooked
- 4 tablespoons unsalted butter
- 1/2-1 cup crumbled feta cheese divided use
- salt to taste
- black pepper to taste
- 1/4 cup reserved pasta water
Instructions
- ROAST BROCCOLI. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Toss broccoli florets with olive oil on a baking sheet. Add a generous pinch of salt and pepper. Roast for 30-35 minutes, tossing halfway.
- BOIL PASTA. While the broccoli bakes, boil water in a Dutch oven. Season generously with salt. Cook pasta per the package directions. I used penne for this recipe, and it took 9 for al dente. Reserve 1/4 cup of pasta water. Drain pasta and set aside. Do not rinse with water. You want to keep the starch on the pasta to help the butter sauce stick to it.
- BROWN BUTTER. In the same Dutch oven, melt the butter. Watch carefully as it starts to brown, about 3-4 minutes. (It can change quickly). It should be a light to medium brown color. If it burns, toss it and start again.
- ADD PASTA. Turn off the heat. Add cooked pasta to melted butter and toss. Add half of the feta cheese and toss. It should slightly melt into a cheese sauce. Add 1 tablespoon of reserved pasta water to help thicken the sauce. (Add more if needed one tablespoon at a time). Do not add too much or it will become too loose.
- MIX EVERYTHING TOGETHER. Combine broccoli and remaining feta cheese. Taste and adjust salt and pepper if needed.
- SERVE. Serve pasta immediately while still warm. This pasta recipe is delicious on its own or with a light side salad.