Blackened Broccoli Pasta with Charred Lemon and Goat Cheese.
The world is not ending.
Despite what you may believe, seeing as I am showing you a bowl full of broccoli.
The goat cheese makes up for it though, let’s be honest.
Wait! SHIELD YOUR EYES.
JK JK.
Remember back when JK was the OMG of this butchered slang language? Also, instead of back, I just wrote “bacon” by mistake so I can already see how this day is going to go. Greeeeeat.
I’m shockingly SUPER excited to tell you about this bowl full of goodness because it tastes like heaven. Yes, me – Jessica – is using the word “broccoli” in the same sentence as “heaven” and no, I did not trip and fall head first into a bucket full of wine.
Truly, I only made this pasta because of Max. It’s all his fault, so you can totally blame him.
I don’t know if I can say that Max really has a favorite food yet, but he loves broccoli. I’ve been giving it to him for about three months now and it’s most likely because it’s super easy to grab and he can hold the stalk and chew, but it is by far his favorite. He doesn’t go for anything like he goes for broccoli! I swear. I swear it!
Well, besides computer cords, remote controls and shoes.
Needless to say, I’ve been buying a boatload of it. It feels weird yet normal. Sometimes I find it dying in the crisper drawer and then I end up doing things like this and have to find a way to deal with the OMG-shocked look on Eddie’s face that we are going to consume a meal centered on the green trees. Not because HE doesn’t want to eat it, but because he probably thinks I’ve really lost my mind when I start serving broccoli for dinner.
Hey hey. I can do it roasted though. Like… really roasted. Almost burnt-to-a-crisp roasted if you know what I’m saying. Covered in lots of olive oil and garlic and Cajun seasoning and things like that. It gets sweet, so obviously.
And then dumped into a bowl of butter and white wine soaked bucatini. More garlic. Some herbs. GOAT CHEESE.
Soft and creamy goat cheese that I let almost come to room temperature so when it’s added to the hot pasta and broccoli, it melts like cream. It’s a dream!
Okay I’m done.
Actually, this is an old school butter + olive oil + lemon + white wine sauce. Minus the clams. I was feeling super 1992.
The entire thing is spritzed with some of these caramely lemons and has a ton of flavor. I’m loving this as a perfect transition meal – it’s comfort food and the air is getting a chill. But it’s not the comfort food that makes you fall into a food coma and somehow you still have enough energy to go outside and run around during the most beautiful days of the entire year.
Unless you eat the entire pan.
But WHO the heck would do that.
I have no idea.
Blackened Broccoli Pasta with Charred Lemon and Goat Cheese
Ingredients
- 2 stalks of broccoli
- 4 tablespoons olive oil
- 2 teaspoons cajun seasoning
- 1 teaspoon garlic powder
- 4 lemons, sliced in half
- 1/2 pound bucatini pasta
- 6 tablespoons butter, I like using salted for this
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2/3 cup white wine
- 3 tablespoons freshly chopped herbs, parsley, basil, thyme – your fave!
- 8 ounces goat cheese chevre, softened
Instructions
- Preheat the oven to 450 degrees F. Slice the broccoli stalks into pieces and place them on a baking sheet. Drizzle with the olive oil and cover with the cajun seasoning and garlic powder. Place the lemons cut-side down on the sheet. Roast for 20 to 25 minutes until the broccoli is dark and blackened. (If you are using small floret pieces, check about 15ish minutes!) Remove the broccoli and let cool slightly.
- While the broccoli is roasted, bring salted water to a boil for the pasta and cook according to the directions.
- Heat a large skillet over medium heat and add the butter and olive oil. Stir in the garlic and cook for 30 seconds, then increase the heat slightly and pour in the wine. Cook for 1 to 2 minutes, stirring, or until the mixture starts to bubble. Place the cooked bucatini into the skillet and toss well. At this point, you can taste the pasta and see if you need/want a sprinkling of salt and pepper. Toss in the herbs. Add the pieces of broccoli into the skillet and stir well. You can spritz a few of the charred lemon juice on or save them for serving. Stir in the goat cheese or just spoon dollops around the pasta before serving.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
No really, you should do this though.
65 Comments on “Blackened Broccoli Pasta with Charred Lemon and Goat Cheese.”
A baby that munches on broccoli? I can’t say I’ve heard of that, but hey, he’s gonna be one healthy little man!
And I am ALL about this bowl of green goodness…with goat cheese of course. That is necessary to balance out all the HEALTH. Pinned!
My girlies actually love broccoli too (5 and 2) And I actually think that they would totally gobble this down. We are new to the goat cheese scene, it freaks my wife out but hey, if I cook this, she won’t know. I once made taco’s with deer meat in it and didn’t tell her (she thought it was cow) she almost killed me later but at the time couldn’t taste the difference.
My 10 month old girl LOVES roasted broccoli too, and pasta, so definitely going to give this a go. We aren’t big white wine drinkers, is there anything you might suggest as a replacement (maybe chicken stock)? We’re just hitting Spring here in Sydney so I’ve just tried my girl on roasted asparagus for the first time – a huge hit! She basically peels it into shreds with her 5 teeth & then eats the shreds – so weird & so cute!
yes definitely stock! chicken or veggie will work – you may not even need quite as much. and that is super cute about the asparagus. eeee!
Oh I am praying my little man munches on broccoli and has half the fashion since as yours! But in the mean time, I am just gonna sit down with a giant bowl of this pasta and carb load!
Yyyyyyyyyyyyyyeaas! I LOVE roasted broccoli — this sounds so good!!
That Max is one smart man! At least he’s keeping away from the Brussels sprouts :) And roasted lemon with broccoli is the best.
I do roasted broccoli with lemon, toasted sliced almonds, and pecorino and its basically crack broccoli. I think its Connors favorite thing ever, which I find incredibly amusing! :) I’m going to make this for him!!!!
yesssss love that.
Looks so good! I may add scallops or shrimp to up the protein. Yum!
yummy! I love how you photographed it.
xoxoBella | http://xoxobella.com
I’m not exactly a broccoli lover, either, so if you’re saying this is amazing then I believe it! Looks absolutely delicious! :)
Roasted broccoli is my favorite! I could eat a whole head of it when it’s super golden and crispy. Love the idea of putting it on pasta!
My son still loves broccoli, but getting him to eat bread?
not on your life.
He’s seven.
ha!
Roasted broccoli is so crispy and delightful. I would eat it by the handful but adding it to pasta with creamy goat cheese and lemon, there would be stopping me.
This looks amazing but…I really can’t stand goat cheese. :( I keep trying thinking I will like it but I just can’t. Is there something you would suggest to replace it? I know, the horror…
you can definitely just use parmesan (it won’t be creamy) or any other cheese you might love – if you want the creamy-ness, maybe try mascarpone??
Omg YUM. I have some broccoli dying in my crisper drawer right this minute… and a huge pot of chili cooking in my crock pot. Gah. Give me all the food.
funny, i made chili tonight!!
Yes! I love roasted broccoli (and garlic and goat cheese). I recently made oven fried broccoli….you gots to try that. Obviously you dunk it in cheese sauce.
um that sounds amazing. how did you do it?!
Oh my goodness! Broccoli or no broccoli, this looks so yummy! I like the idea of a transition meal, using the brightness of lemon to balance out the warmer, more Fall-ish flavors. Love this!
haha, it’s awesome to see broccoli on here!! This recipe sounds great Jess! Blackened broccoli is delicious!
Oh my geeeeeeeeee I want/need this. Of course, I was another of those weird broccoli-loving babies, so I see broccoli and get excited :)
Kristina does the Internets
I’m drooling! This looks so fresh and delicious! I want to make this asap!
Paige
http://thehappyflammily.com
I love roasted broccoli! I’ve never tried it with goat cheese, but now I definitely will! Looks amazing!
Lemony goat cheese tastes good on so many things–I’m so happy you added it to crunchy, roasted broccoli. And can we agree that buccatini is the best long pasta? I have a hard time choosing what short noodle (heehee short noodle) I like best, but buccatini always wins in the twirl-around-your-fork category.
also my favorite long pasta! wish i could easily find a whole wheat version.
I WANT ALL OF THIS. Bucatini is my new favorite pasta and blackened broccoli + lemon sounds AMAZING right now. And the goat cheese. Need this!
This looks FANTASTIC.
This is gorgeous! Can’t wait to try it. I love roasted broccoli but haven’t made it in forever.
Is it just me or the broccoli look a bit overcooked? Nevertheless, it looks delicious and I’m making it this weekend.
Lovely recipe! I’ll surely try it tonight. Thanks for sharing :)
P.S. I’ll probably add some grated carrots, because they perfectly mix with the broccoli.
High five to Max for loving broccoli! Awesome. I loooove crispy roasted broccoli and everything else you have going on in this pasta. See you soon!
Sounds therrific! I have a quick question: The recipe states “2 stalks broccoli”. Did you mean “2 bunches broccoli? Thanks!
I’m not a fan of goat cheese what other cheese could I use to substitute it?
¡Fantástica receta! Fácil de elaborar, con buenas fotografías y un resultado final delicioso. Muchas gracias por compartirla con todos/as.
/ http://www.mascasaonline.com
Broccoli is definitely one of my fave veggies. I have never tried it blackened and pairing it with goat cheese is the best idea ever!
This looks SO good! I used to hate broccoli until I started roasting it. Now I can eat whole pans of it by myself.
We made this for dinner tonight and it was amazing! My meat-loving husband loved it so much that he made it the center of his meal – choosing it over chicken! I must tell you, that is quite a big deal. Thanks for (another) awesome weeknight recipe!
Pingback: Friday Favorites {Week 32} – NY Foodie Family
Made this the other night….. simply amazing!
Made this last night and loved it! Only change was to use rigatoni instead of buccatini. Such a simple but flavor sauce, and the goat cheese! added a wonderful creaminess too it, without it making it feel too rich.
I made this for dinner tonight and just finished eating it. Love it. I’ve been trying to eat s mostly vegetarian diet, so this is perfect. I would have never thought to blacken broccoli. You’re so creative. Thanks for sharing your recipes!
Roasted broccoli is my favorite vegetable in the world! I love it with the lemons and goat cheese!
My fiancé and I could eat through a tray full of roasted broc all on it’s own for dinner, but he’s a pasta lover as well so I can’t wait to fancy it up like this!
Pingback: Weekly Meal Plan - Mrs Tea and Mr Coffee
I can’t tell you how many times we’ve roasted broccoli at high heat in the oven with a little bit of olive oil, salt, pepper and crushed red pepper – then topped with oil and eaten like it was candy…but we’d never thought to combine for a dinner! Thanks so much for posting this, we’re looking forward to trying it on Monday!
Pingback: thursday things.
You had me (as always) at GOAT CHEESE, but the blackened broccoli looks amazing!
Which white wine did you use? This looks amazing.
Pingback: Menu Planning for the New Year: 154 Lightened Up Meal Ideas. (22 Weeks Worth!) | How Sweet It Is
Pingback: Rainy Wednesday Night – The Modern Suzy Homemaker
Pingback: Lemon &Sauvignon Blanc | Li ve, Love, Cook
Just made this for dinner and turned out so well! I also added onion and asparagus to the broccoli mix.
Pingback: I Love Brassicas (CSA Menu Plan #70) | Relishments