Roasted Broccoli and Cauliflower Lemon Garlic Pasta

Lemon and garlic swirl with a touch of sweetness from the Beet Rotini, creating a full-palate flavor combo that truly satisfies. Gluten free, full of plant protein, and just as beautiful as it is tasty.
  • 15
    Prep Time
  • 25
    Cook Time
  • x4
  • 1 box of Modern Table Beet Rotini
  • 2-3 cups fresh broccoli
  • 2-3 cups fresh cauliflower
  • 2 tbsp butter/ghee or vegan butter
  • 1 tbsp minced garlic
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • *Optional: 1/2 tsp crushed red pepper flakes and fresh grated parmesan cheese or cheese alternative
Buy the Noodles
  1. Pre-heat oven to 475. Line a baking sheet (or two) with parchment paper. Set aside.
  2. Cut broccoli and cauliflower (as necessary) into small pieces. Toss with olive oil, salt and pepper.
  3. Lay out on prepared baking sheet(s) and roast 15- 20 min. until lightly browned.
  4. While veggies roast, cook pasta according to package instructions. Drain, set aside, and lightly drizzle with olive oil to prevent sticking (optional).
  5. Heat/melt butter/ghee or vegan butter in a large skillet over medium-high heat. Add/sauté garlic and red pepper if using. Remove from heat once garlic is fragrant.
  6. When broccoli and cauliflower are done, remove from oven, transfer to skillet, and toss with garlic/butter mixture.
  7. Add pasta, lemon juice, salt and pepper to skillet. Stir to coat, adding a tiny bit of water if needed.
  8. Sprinkle parmesan over top, if desired. Keep it vegan by skipping this step, or using a dairy-free alternative.
  9. Serve immediately! 😋

Recipe credit: Lunches and Littles.

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