Lemon Pasta with Roasted Broccoli
 
Ingredients
  • ½ pound pasta
  • a small head of broccoli florets, bottoms peeled
  • olive oil, salt and pepper to season the broccoli
  • 1 leek, sliced (or one large shallot)
  • 1 garlic clove
  • 2 T. olive oil
  • 1 T. butter
  • rind of half a lemon, minced
  • ½ cup white wine (or Prosecco)
  • juice of half a lemon
  • ¼ cup heavy cream
  • pasta water
  • ¼ cup parmesan cheese (or more to taste)
Instructions
  1. Roast the broccoli in a 425 degree oven, smeared with olive oil, salt and pepper, for about 15 minutes.
  2. Start the pasta to boil while you make the sauce.
  3. Saute the leek and garlic in the olive oil and butter until softened.
  4. Add the white wine and cook at high heat until reduced.
  5. Lower heat and add the juice of half a lemon (or less if using a "lemon" pasta as I did.)
  6. Cook the pasta until it has about one minute to go, leaving it "al dente" or even a little harder.
  7. Add the cooked pasta to the pot and finish cooking in the liquid, adding pasta water to continue the cooking.
  8. When the pasta is fully cooked, but still al dente, add the heavy cream, and stir in the roasted broccoli florets and parmesan cheese.
Recipe by Ciao Chow Linda at http://ciaochowlinda.com/2018/01/lemon-pasta-roasted-broccoli.html