Bucatini "Cacio e Pepe" with Roasted Broccoli and Carrots
Bucatini "Cacio e Pepe" with Roasted Broccoli and Carrots
30 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- Lemon
- Spring Recipes
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
Collezione Bucatini is no longer available in the US. Barilla® Al Bronzo Bucatini can be substituted for bucatini pasta.
Ingredients
Serves 8
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 |
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.