Rustic Garlic Butter Pasta with Roasted Broccoli

This past week I was ready to start cooking after being busy with the holiday and having a houseguest for a week, and with the weather getting cold I wanted something warm and hearty.  With a quick search on my Pinterest board I landed on this Rustic Garlic Butter Pasta with Roasted Broccoli and immediately said yes {you can never go wrong with pasta and veggies, right?}.  This one was super simple to put together and is easily customizable depending on your tastes - you could add some sausage for you meat lovers, and I added some chopped fresh tomatoes when I heated up the leftovers just for a little something more.  But even by itself, this dish really hit the spot on these cold nights and the leftovers were perfect to heat up when I got home late from yoga.

Rustic Garlic Butter Pasta with Roasted Broccoli

Ingredients
1-2 heads broccoli, chopped
1 tsp olive oil
1/2 tsp dried Italian herbs
8 oz penne
8 oz mushrooms, sliced
3 Tblsp butter
2 cloves garlic, minced
Salt & Pepper
Parmesan {for serving}

Instructions
1. Preheat oven to 400.  Toss garlic with oil and herbs to coat and season with salt and pepper.  Spread on baking sheet and roast about 20 minutes until edges get just crispy, tossing as needed.
2. Meanwhile, cook pasta as directed.
3. Melt butter in pan over medium high heat.  Add mushrooms and garlic and season generously with salt.  Stir frequently until mushrooms are browned, soft, and buttery, about 15 minutes.
4. Stir in broccoli and pasta and combine.  Serve in individual bowls topped with Parmesan.

Serves 4

adapted from a pinch of yum

xoxo,
stephanie marie