Roasted Broccoli Pasta
The original recipe: Roasted Broccoli Pasta with Sun Dried Tomatoes by Girl Gone Gourmet
Serves 4
INGREDIENTS
3 medium-sized broccoli crowns, cut into florets
2 tbsp olive oil (plus extra for drizzling on the broccoli and for adding to the pasta to prevent sticking)
Salt (for seasoning the broccoli and the pasta water)
10 oz pasta (use whatever kind you like, pictured above is fusilli, but I've also used rotelle for fun)
1/4 cup slivered almonds (or regular, chopped)
2 large chunks of sun dried tomatoes, chopped (get the kind that was stored in oil and let the excess oil drip off)
Juice from 1/2 a lemon
4 cloves of garlic, crushed
2 heaping tsp of store-bought basil pesto
2 tsp red pepper flakes (more or less, depending on your tolerance for spice)
1/2 cup grated Parmesan cheese, plus extra for serving if desired (which let's face it, is usually the case)
DIRECTIONS
1. Preheat the oven to 425F and line a baking sheet with foil.
2. Spread the broccoli florets out on the baking sheet in one even layer and drizzle with olive oil before seasoning generously with salt.
3. Bake at 425F for approximately 25 minutes and remove once it shows signs of browning and caramelization.
4. As the broccoli roasts, bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente as per the package instructions. If the pasta is ready before everything else, drain and toss with olive oil to prevent sticking.
5. While waiting for the pasta water to boil, gently toast the almond slivers (or chopped almonds) in a small, non-stick pan. This will only take about 1-2 minutes over medium heat. Remove from heat when toasted.
6. Heat the 2 tbsp of olive oil in a large skillet over medium heat and add the garlic. Cook, stirring for about 1 minute before adding the pasta, tomatoes, pesto, and almonds; stir to combine and leave on the heat, stirring occasionally for about 2-3 minutes or until heated through and thoroughly combined.
7. Once everything has heated through together and is combined, add the lemon juice, red pepper flakes, and Parmesan cheese. Stir to combine and let it sit on the heat for about another minute.
8. Serve, with extra grated Parmesan on top if desired.