Roasted Broccoli and White Bean Pasta

white bean pasta with roasted broccoli

Photo by Marcus Nilsson

Makes 6
Prep 20 m
Roast 25 m
Cook 8 m



  1. 1 of 6 Heat oven to 400 degrees . Slice 1 lemon into 1/4-inch-thick slices. Brush all over with 1/2 tbsp oil and sprinkle with 1/4 tsp salt. Arrange lemon slices in a single layer on a rimmed baking sheet.
  2. 2 of 6 Toss broccoli and shallots with 2 tbsp oil and 1/2 tsp salt. Arrange in a single layer next to lemon slices and on a second rimmed baking sheet. With pan including lemon on bottom oven rack, roast 25 min. Remove lemon slices and quarter.
  3. 3 of 6 Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook a few min short of al dente, about 8 min. Juice remaining lemon.
  4. 4 of 6 Reserve 1 cup pasta cooking water, drain pasta and return to pot.
  5. 5 of 6 Over low, melt butter into spaghetti. Stir in lemon juice, pasta water and pecorino. Mix in broccoli, shallots and half the roasted lemon. Stir in butter beans and 2 tbsp oil.
  6. 6 of 6 Sprinkle with pecorino and pepper to taste. Serve topped with remaining roasted lemon.
Nutrition Information for Roasted Broccoli and White Bean Pasta
Servings Per Recipe: 6
Per Serving: 7 g sugar, 15 g pro., 54 g carb., 12 g fiber, 21 g Fat, total, 7 g sat. fat, 439 kcal cal., 416 mg sodium