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Cheesy Broccoli Rotini with Roasted Cherry Tomatoes Recipe

Cheesy Broccoli Rotini with Roasted Cherry Tomatoes recipe


This is a pasta dish with cheese and green veggies. It has small, twisty noodles called rotini. We add broccoli and tiny red tomatoes. The cheese makes it creamy and yummy. It's good for dinner and makes enough for 4 people.


300 g Rotini pasta
200 g Broccoli florets
300 g Cherry tomatoes
3 Garlic cloves
60 g Grated mozzarella cheese
30 g Sun-dried tomatoes
1 tbsp Lemon juice
2 tbsp Olive oil
30 g Ricotta cheese
Salt to taste
Black pepper to taste
1 tbsp Fresh parsley, chopped


Preheat your oven to 200°C (400°F). Place the cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast in the oven for 15 minutes until they're soft and slightly charred.
Boil the rotini pasta in a large pot of salted water according to the package instructions until al dente. Save 1 cup of pasta water before draining.
Meanwhile, steam the broccoli florets for about 3-4 minutes until they are bright green and tender.
Peel and finely chop the garlic. In a pan, heat the remaining 1 tbsp olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant.
Chop the sun-dried tomatoes and add them to the pan with the garlic, cooking for another minute.
In a blender, combine the steamed broccoli, ricotta cheese, half of the grated mozzarella, lemon juice, and 1/2 cup of the reserved pasta water. Blend until smooth. If the sauce is too thick, add more pasta water until it reaches a creamy consistency.
Return the drained pasta to the pot, pour the broccoli cheese sauce over the pasta, and mix well. If the sauce is too thick, add a little more pasta water.
Stir in the roasted cherry tomatoes and the remaining mozzarella cheese. Season with salt and pepper to taste.
Serve the pasta garnished with fresh parsley.

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