Roasted Broccoli and Goat Cheese Pasta | Fresh Tastes Blog | PBS Food

Roasted Broccoli and Goat Cheese Pasta: Quick and Delicious

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When I’m having an especially busy day, pasta is the one dinner I always reach for. It’s easy, quick and cheap, and it’s something I can throw together in a moment’s notice.

This absolutely delicious recipe features roasted broccoli, linguine and pine nuts tossed in a light and creamy goat cheese sauce. I love goat cheese on anything, and this dish is no exception.

If you’ve never tried roasting your broccoli before, you’re in for a treat!

Confession time: I really don’t like broccoli prepared any other way.

When it’s roasted, broccoli takes on almost a nutty taste — much unlike the mushy boiled broccoli of my youth that completely lacks any flavor. This will convert any self-proclaimed broccoli hater for sure!

This pasta dish is best enjoyed right after it’s made. Adding a splash of pasta cooking water to the sauce helps the pasta to not dry out.


Linguine with Roasted Broccoli, Pine Nuts and Goat Cheese



  • 8 oz dry linguine pasta
  • 12 oz broccoli florets (about 4 cups)
  • 5 oz soft goat cheese
  • ¼ cup toasted pine nuts
  • 2 garlic cloves, minced
  • 1 ½ tbsp olive oil, divided
  • salt and pepper to taste


  1. Preheat oven to 400 degrees. Line a baking sheet with tin foil and place the broccoli florets on top. Drizzle with a half tablespoon of olive oil and toss to coat. Roast broccoli for about 25 minutes, tossing occasionally.
  2. Bring a large pot of water to a boil. Add a big pinch of salt and the linguine. Cook until pasta is al dente. Drain, reserving 1 cup of pasta cooking water.
  3. In a large skillet, heat up the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and toasty. Add the goat cheese and stir to melt, drizzling in some pasta water to create a smooth sauce. Add the hot linguine and roasted broccoli. Toss well, adding more pasta water if dish seems dry. Season with salt and pepper and scatter pine nuts on top.
  4. Enjoy immediately.

Yield: 4 servings

Jenna Weber, food blogger for PBS Food's Fresh Tastes blogJenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.

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