Roasting 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 olive oil, plus extra
1 teaspoon split dried chili flakes
2 garlic cloves, cut thinly
1½ cups dry rigatoni pasta
Lemon zest, lemon juice, and lemon slices for serving.
½ teaspoon salt
½ teaspoon pepper
How to prepare:
Preheat oven to 400 degrees Fahrenheit. On a baking sheet, equally distribute broccoli and sprinkle with oil. Sprinkle with ½ 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.
In 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.