Lemon Broccoli Bow Ties
We love the process of exploring new flavors together—like the time we went overboard acquiring a pantry of curry paste and rice noodles at the Thai market or discovering new techniques—like when we bought a pasta roller on a whim and ate soggy pappardelle for a week.
Ingredients
- 1 1/2 pounds broccoli florets
- 1/4 cup olive oil, divided
- Salt and freshly ground black pepper
- 1/2 pound bow tie pasta
- 1/4 cup pine nuts
- 3 cloves garlic, sliced
- 1 teaspoon chile flakes
- Juice and zest of 2 lemons, about 1/3 cup (80 ml) juice, preferably organic
- Parmesan cheese, optional
Instructions
- Preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper.
- On the prepared baking sheet, toss the broccoli with 3 tablespoons of olive oil. Season with salt and pepper and roast until slightly charred, 15 to 20 minutes.
- Bring a large pot of lightly salted water to a boil and cook pasta according to package directions. Reserve 1/4 cup of the pasta cooking liquid, then drain in a colander and allow to cool.
- In a large skillet over medium-low heat, toast the pine nuts until fragrant and lightly brown, 3 to 5 minutes. Move the pine nuts to a plate to cool, then lower the heat under the skillet to medium-low.
- To the skillet, add the remaining 1 tablespoon of olive oil, the garlic, and the chile flakes and cook until fragrant, about 2 minutes.
- Stir in the reserved cooking liquid, lemon juice, and zest, and bring to a simmer. Add in the cooked pasta and roasted broccoli and toss until well coated. Remove from the heat and garnish with the toasted pine nuts.
☞ TESTER TIP: If you prefer your pasta on the less-tart side, start with half of the lemon juice, and add more to taste.
Nutrition
Serving: 1serving | Calories: 850kcal | Carbohydrates: 111g | Protein: 27g | Fat: 36g | Saturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 137mg | Fiber: 14g | Sugar: 10g