Roasted Lemony Broccoli Fettuccini

Roasted broccoli enhances the flavor of this basic vegetable. For a hearty meal, combine with a touch of chile, garlic, and lemon.


1 cup broccoli florets

1 tablespoon of olive oil, plus an additional 1 teaspoon of dried chili flakes, split 2 garlic cloves, thinly sliced 

1 1/2 cups of dry fetuccini

Lemon zest, lemon juice, and lemon slices for serving.

½ teaspoon salt

1/2 teaspoon pepper

How to prepare:

Preheat oven to 400 degrees Fahrenheit. On a baking sheet, equally distribute broccoli and sprinkle with oil. Sprinkle with 12 teaspoon chile flakes and garlic slices, and roast broccoli for 10 minutes, or until edges are brown and broccoli is crisp.

While the broccoli is cooking, bring a medium pot of water to a boil over medium-high heat and cook the pasta until al dente, approximately 8 minutes. Remove from heat and carefully drain.

On a serving dish, place pasta and top with broccoli, the remaining chili flakes, and garlic pieces. Drizzle with a small amount of more oil and sprinkle with lemon zest and juice. Blend well.

Re-season with salt and pepper, and serve with lemon wedges for squeezing.

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