Broccoli, Lemon, and Browned Butter Pasta
Hello to you all, I hope you had a great weekend and made it through your Monday! Thank God for coffee, that’s it…we can just state that simple fact and call it a day!
Anyway, we made it through, but what am I going to make for dinner? I want something light, had a bit too much fun food this weekend, don’t feel like spending too much time nor creative muscles. How about Broccoli, Lemon, and Browned Butter Pasta? Sounds great, but sounds very complicated and time consuming and all I have in the fridge is some cheese, broccoli and one lemon, oh and some pasta in pantry. That’s all you need and you’ll be dinning away in 20 minutes! That sounds amazing.
Well, that’s how the conversation went with myself, sorry for dragging you through my therapy session. But this recipe is most definitely EJlicious, quick, tasty, simple, and healthy, still turning that leaf over and feeling great. Thats all folks, thank you for reading and hope your Tuesday is terrific! Must have coffee…
- 1 pound broccoli crowns
- 1/4 cup canola oil, divided
- 1 Meyer lemon, sliced crosswise
- 4 ounces uncooked whole-grain shell pasta (such as Ancient Harvest Supergrain Pasta Shells)
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced (about 1 Tbsp.)
- 1/4 teaspoon crushed red pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons Meyer lemon zest
- 1 ounce pecorino Romano cheese, shaved and crumbled (about 1/4 cup)
Place a baking sheet in oven. Preheat oven to 450°F (leave pan in oven as it heats).
Cut broccoli into florets. Peel and thinly slice stems. Toss together broccoli and 2 tablespoons oil in a bowl. Arrange broccoli in a single layer on hot baking sheet; arrange lemon slices around broccoli. Bake at 450°F until browned and crisp-tender, about 15 minutes.
Meanwhile, fill a Dutch oven with water; bring to a boil. Add pasta; cook according to package directions for al dente. Reserve 1/2 cup cooking liquid. Drain.
Melt butter in Dutch oven over medium-high. Cook until browned and very fragrant, about 3 minutes. Add remaining 2 tablespoons oil, garlic, and red pepper; cook, stirring constantly, 30 seconds. Stir in pasta, salt, and black pepper. Gently stir in broccoli. Stir in 1/4 to 1/2 cup reserved cooking liquid to reach desired consistency. Top with zest and cheese.
Recipe courtesy of Cooking Light