Lunchbox pasta salad: quick-roast broccoli with olives, sun-dried tomatoes, basil & pine nuts

I often prefer pasta with just roasted vegetables and plenty of olive oil, rather than with a sauce. This puttanesca style broccoli works perfectly for a filling lunch.

Ingredients

Instructions

1. Preheat the oven to 180°C/gas 6. Mix the broccoli florets, olives, sundried tomatoes, oil and sea salt in a roasting tin, then transfer to the oven and roast for
   15 minutes.
2. Meanwhile, bring a large pan of salted water to the boil, add the penne and cook for
   9-11 minutes, or according to the packet instructions, until just al dente. Drain, reserving a few tablespoons of the cooking water.
3. Throw the pine nuts over the broccoli, then return to the oven to roast for a further
   10 minutes, until the broccoli is nicely charred and cooked through. Mix immediately with the pasta, basil, lemon zest and juice, olive oil and reserved pasta water.
4. Taste and season as needed with salt and black pepper and serve warm or at room temperature.

The Green Roasting Tin