Pasta and noodles · 30 min
Roasted Broccoli Pasta with Lemon, Mint, Pistachios & Parmesan
- 30 min
- 2–6 servings
- 647 kcal / serving
A bright, nutty pasta with crisp-tender broccoli, lemon, and fresh mint, finished with Parmesan and pistachios. It comes together quickly for a weeknight dinner with simple pantry-friendly seasonings.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 crownsbroccoli
- ½ small pkgfresh mint
- ½lemon
- 2 ozParmesan cheese
- ⅓ cuppistachios, unsalted
- 5 ozrotini pasta
- lemons
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · grater · large pot · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 crownsbroccoli
- ½ small pkgfresh mint
- ½lemon
- lemons
Dairy, eggs & chilled
- 2 ozParmesan cheese
Pantry & dry goods
- ⅓ cuppistachios, unsalted
- 5 ozrotini pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| broccoli | 2 crowns | 4 crowns | 6 crowns |
| fresh mint | ½ small pkg | 1 small pkg | 1 small pkg |
| lemon | ½ | 1 | 1 ½ |
| Parmesan cheese | 2 oz | 4 oz | 6 oz |
| pistachios, unsalted | ⅓ cup | ⅔ cup | 1 cup |
| rotini pasta | 5 oz | 10 oz | 15 oz |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and get a sheet pan ready.
- Wash the broccoli and mint, then separate the broccoli into bite-sized florets and trim the stems.
- Toss the broccoli with a little olive oil, salt, and pepper, then spread it in a single layer on the sheet pan.
- Roast on the oven rack for 6–7 minutes, just as the broccoli begins to soften.
- Meanwhile, cook the rotini in salted water according to package directions until al dente.
- Roughly chop the pistachios and set aside.
- Remove the sheet pan, scatter the pistachios over the broccoli, toss to coat, and return to the oven for 10–12 minutes more until the broccoli is tender and lightly charred and the pistachios toast.
- In a small bowl, grate the Parmesan, then add lemon zest and lemon juice along with half of the minced mint and a pinch of black pepper and red pepper flakes.
Two tips
- Prep tip: chop the broccoli stems and mint ahead of time and store separately for faster assembly.
- Serving tip: finish with a squeeze of lemon and the remaining mint for a fresh finish; reheat leftovers with a splash of pasta water if needed.
Nutrition per serving
- Calories
- 647 kcal
- Protein
- 29 g
- Carbs
- 73 g
- Fat
- 29 g
- Fiber
- 9 g
- Sodium
- 66 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.