This quick and easy broccoli-loaded pasta is ideal for busy weeknights. The flavors are straightforward and kid-friendly, with tender broccoli taking on nutty goodness from browned butter and a floral lift from lemon zest. We like the mild flavor of gluten-free corn-and-quinoa pasta, but any whole-grain pasta (such as spelt or brown-rice versions) would be great as well. If you don’t have pecorino Romano cheese on hand, try Parmesan, Asiago, or any other salty grating cheese.
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)
Added sugars 0g
Calcium 13% DV
Potassium 11% DV
How to Make It
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.
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