Bucatini "Cacio e Pepe" with Roasted Broccoli and Carrots

Name: Bucatini "Cacio e Pepe" with Roasted Broccoli and Carrots
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 1 Box Collezione Bucatini; 2 Medium size carrots, diced 1/3 inch; 3 Cups broccoli florets; 2/3 Cup Romano cheese; 4 Tablespoon extra virgin olive oil divided

30 minutes

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Collezione Bucatini is no longer available in the US. Barilla^® Al Bronzo Bucatini can be substituted for bucatini pasta.

Ingredients

8 servings

1Box Collezione Bucatini

2Medium size carrots, diced 1/3 inch

3Cups broccoli florets

2/3Cup Romano cheese

4Tablespoon extra virgin olive oil divided

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Place a pot of water to boil.

Step 2

Turn on oven to 425°F.

Step 3

Season veggies in two separate baking pans with 1 tbs extra virgin olive oil each, salt and pepper, roast in the oven until brown, about 15 minutes.

Step 4

Cook pasta according to directions, drain reserving 3/4 cup of cooking liquid.

Step 5

In a bowl toss pasta with remaining olive oil, roasted veggies, cooking water, grated cheese and freshly grated black pepper.