Go Back
+ servings
A white pasta bowl with spaghetti squash topped with broccoli pesto and dollops of ricotta cheese. It's drizzled with olive oil and grated parmesan cheese. There's a fork next to the bowl and a slice of Italian bread in the background

Roasted Broccoli Pesto Pasta

This easy roasted broccoli pesto is a delicious vegetarian recipe that can be served over pasta or spaghetti squash for a healthy dinner!
Course Dinner, Main Course
Cuisine American
Keyword broccolipesto, easydinner, easypesto, healthydinner, lowcarbdinner
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6


Roasted Broccoli Pesto

  • 1 large head broccoli cut into florets (about 3 cups)
  • 1/4 cup olive oil plus more as needed
  • 1 tsp salt divided
  • 1 tsp pepper divided
  • 1/2 cup toasted nuts (I used half pine nuts, half walnuts)
  • 1/2 cup fresh spinach or arugula
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic
  • juice of 1 lemon

Broccoli Pesto over Pasta

  • 1 lb pasta or spaghetti squash/zoodles
  • 1 cup ricotta cheese optional
  • pinch crushed red pepper flakes optional


  • Preheat oven to 400 F. Place broccoli florets on a baking sheet. Drizzle with about 1 tbsp of olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Toss to combine. Bake for 25-30 minutes, stirring halfway, until florets are browned and tender Set aside to cool for 5 minutes
  • Place roasted broccoli, nuts, remaining 1/2 tsp of salt, 1/2 tsp pepper, spinach, Parmesan cheese, garlic and lemon juice in a food processor or blender. Pulse to combine.
  • Gradually add in 1/4 cup of olive oil while blending. Pulse until pesto is desired consistency (I like it on the chunky side). Add more olive oil if needed.
  • Cook pasta/spaghetti squash. Toss with broccoli pesto and serve with dollops of ricotta cheese.
  • Top with extra Parmesan cheese and crushed red pepper flakes if desired.