Creamy Garlic Penne with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Garlic Penne with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Penne with Roasted Broccoli

Enjoy a comforting bowl of penne pasta enveloped in a velvety garlic cream sauce, perfectly balanced with roasted broccoli for a touch of earthiness. This dish brings a satisfying mix of textures and flavors—a creamy, garlicky pasta with lightly crispy, roasted broccoli that pairs beautifully for a wholesome meal.

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NUTRITION

441kcal
Protein
32.2g
Fat
8g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne (dry)

1 cup Broccoli (raw, roasted)

0.75 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Grated Parmesan Cheese

2 Garlic Cloves

1 tablespoon Nutritional Yeast

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Arrange on a baking sheet and roast for 15-20 minutes until edges are crisp and slightly browned.

  • 2

    While the broccoli roasts, cook the whole wheat penne according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

  • 3

    In a small saucepan over low heat, warm the olive oil and sauté the minced garlic until fragrant, about 1-2 minutes. Be careful not to burn the garlic.

  • 4

    Reduce the heat to very low and stir in the nonfat Greek yogurt, nutritional yeast, and grated Parmesan cheese. If needed, add a splash of reserved pasta water to achieve a creamy consistency. Season with salt and black pepper.

  • 5

    Toss the drained penne in the creamy garlic sauce until well coated.

  • 6

    Plate the pasta and top with the roasted broccoli. Optionally, garnish with an extra sprinkle of Parmesan or nutritional yeast and a grind of black pepper.

  • 7

    Serve immediately and enjoy a satisfying blend of creamy garlic goodness with hearty, roasted broccoli.

Creamy Garlic Penne with Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Garlic Penne with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Creamy Garlic Penne with Roasted Broccoli

Enjoy a comforting bowl of penne pasta enveloped in a velvety garlic cream sauce, perfectly balanced with roasted broccoli for a touch of earthiness. This dish brings a satisfying mix of textures and flavors—a creamy, garlicky pasta with lightly crispy, roasted broccoli that pairs beautifully for a wholesome meal.

NUTRITION

441kcal
Protein
32.2g
Fat
8g
Carbs
62.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Penne (dry)

1 cup Broccoli (raw, roasted)

0.75 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Grated Parmesan Cheese

2 Garlic Cloves

1 tablespoon Nutritional Yeast

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Arrange on a baking sheet and roast for 15-20 minutes until edges are crisp and slightly browned.

  • 2

    While the broccoli roasts, cook the whole wheat penne according to package instructions until al dente. Drain and set aside, reserving a bit of pasta water.

  • 3

    In a small saucepan over low heat, warm the olive oil and sauté the minced garlic until fragrant, about 1-2 minutes. Be careful not to burn the garlic.

  • 4

    Reduce the heat to very low and stir in the nonfat Greek yogurt, nutritional yeast, and grated Parmesan cheese. If needed, add a splash of reserved pasta water to achieve a creamy consistency. Season with salt and black pepper.

  • 5

    Toss the drained penne in the creamy garlic sauce until well coated.

  • 6

    Plate the pasta and top with the roasted broccoli. Optionally, garnish with an extra sprinkle of Parmesan or nutritional yeast and a grind of black pepper.

  • 7

    Serve immediately and enjoy a satisfying blend of creamy garlic goodness with hearty, roasted broccoli.