recipes

roasted broccoli and spinach pesto soba toss

The winner of the reader recipe poll is risotto with edamame!  Recipe and review Friday morning.

Here’s another winner of a recipe.  I whipped this up in about 30 minutes last night, after having no clue what we were having for dinner.  It’s delicious!

Roasted Broccoli and Spinach Pesto Soba Toss

  • 1 bag frozen broccoli florets
  • italian seasoning
  • onion powder
  • garlic powder
  • 2T + 1/4c. olive oil
  • 2 cloves garlic, minced
  • 3c. raw spinach
  • 1/2 lemon
  • 1/2 box soba noodles
  • salt
  • grated parmesan cheese

Pour 2T. olive oil over the broccoli florets.  Toss to coat.  Sprinkle with italian seasonings, onion, and garlic powders.  Mix well.  Spread on a greased cookie sheet and bake at 400 for 30 minutes, or until broccoli is tender and starting to brown.

In a food processor, combine the 1/4c. olive oil, spinach, garlic, and juice from half a lemon.  Blend until mixture is smooth.

Prepare soba noodles per instructions.  Drain.  Pour spinach mixture over soba noodles.  Toss to coat.  Top with roasted broccoli and mix well.  Salt to taste.  Top with parmesan cheese.

Serves 4.

Dave and I are now obsessed with soba noodles.  We couldn’t find them around here (I didn’t check the co-op) but ended up ordering a box of them off of Amazon.  They’re SO GOOD.  Like spaghetti but somehow better – a little denser maybe?  We’re really into them for stir-fry and pasta dishes.

What’s your favorite kind of pasta?

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One thought on “roasted broccoli and spinach pesto soba toss

  1. soba. do you know it tastes different because they’re made of buckwheat rather than normal wheat?
    udon is also soooo good, mostly for texture reasons.

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