Roasted Broccoli Avocado Pasta
Garlicky cumin roasted broccoli gives this simple pasta dish outstanding flavor! With zingy lemon and cilantro and chunks of creamy avocado, you'll be amazed how tasty this turns out with minimal ingredients at a low price point.
Ingredients
- 1 head broccoli , florets
- 4 tbsp olive oil, plus more for drizzling
- 9 oz (250 g) farfalle pasta
- 1 tsp ground cumin
- 4 cloves garlic, minced
- 1 red chili, chopped
- 1 lemon
- 2 tsp lemon zest
- 1 large avocado, cubed
- 1 bunch cilantro (fresh coriander), chopped
- salt and pepper, to taste
Instructions
- Preheat the oven to 180C / 360F.
- In a large bowl, toss the broccoli florets with the olive oil, cumin, garlic, chili and lots of salt and pepper.
- Scatter the broccoli in a deep roasting tin or casserole dish and place in the oven for 20 minutes until crisp around the edges.
- Meanwhile, cook your farfalle according to package instructions.
- When the broccoli is ready, quickly add the lemon zest and the juice from 1/2 of the lemon, and mix to combine.
- Drain the farfalle and add it directly into the roasting dish. Toss through.
- Finally, add the cilantro (coriander) and avocado chunks. Toss through, and drizzle with some additional olive oil if the pasta seems too dry. Squeeze some extra lemon juice over the top, plus salt and pepper to taste.
Notes
Nutritional information accounts for an additional 2 Tbsp of olive oil being added in Step 7.
Calories: 750kcal, Carbohydrates: 85g, Protein: 19g, Fat: 40g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 27g, Sodium: 82mg, Potassium: 1253mg, Fiber: 13g, Sugar: 7g, Vitamin A: 1693IU, Vitamin C: 216mg, Calcium: 140mg, Iron: 4mg