Roasted Broccoli and Kale with Lemon Pasta
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Ingredients
- 1 lb pasta, preferably orechiette, ($2.99)
- 1 lb broccoli, cut in small pieces ($2.00)
- 3-4 cups kale, center stalk removed and cut in small pieces ($1.00)
- 2 green garlic, white and light green parts, or garlic cloves, minced ($0.25)
- 1-2 Tbsp lemon zest ($0.00) from the garden
- pinch red pepper flakes ($0.01)
- salt and pepper ($0.02)
- grated parmesan (optional) ($0.50)
Instructions
- Prepare all your ingredients. Preheat oven to 450° F. (Missing in the photo is the parmesan cheese).
- Line baking sheet with parchment paper or foil. Toss broccoli with olive oil and good pinch of salt and pepper. Spread out on baking sheet in a single layer. Bake for 10-15 minutes until crispy and slightly charred. Remove from oven and set aside nearby.
- Boil heavily salted water and cook pasta according to directions. Drain pasta, reserving ⅓ cup of pasta water. Do not rinse pasta.
- Heat a large pan (or wok) and add olive oil. Over medium heat, add garlic and cook for a few seconds until fragrant, making sure it doesn’t burn. Increase heat to medium-high and add chopped kale, red pepper flakes and a pinch of salt. Saute for a few minutes until just cooked.
- Add drained pasta with a little bit of the pasta water and stir to combine.
- Add roasted broccoli to pan and mix together until heated through, 2-3 minutes.
- Remove from heat. Salt and pepper to taste. Top with lemon zest and cheese. Enjoy!
Recipe Notes
* Note regarding pricing: The lemon used in this recipe is from our garden which is why there is no price listed. The price for the pantry items such as salt and pepper takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.
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