Lemon Penne with Oven Roasted Broccoli

A super simple pasta dinner recipe. Oven roasted broccoli is tossed with penne and pine nuts and a lemon garlic butter sauce.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings people

½ lb. penne pasta cooked per package instructions
3 cups broccoli florets, cut into bite size pieces (this will be 1 large head of broccoli)
olive oil
2 tablespoon pine nuts
2 tablespoon butter
2 tablespoon extra virgin olive oil
1 tablespoon lemon zest (about 1 lemon)
3 tablespoon fresh lemon juice
2 plump garlic cloves, sliced thinly
½ tsp kosher salt

Multitask this recipe so that dinner is ready a little faster, while the pasta is boiling and the broccoli is roasting make the lemon garlic butter sauce.

Cook the penne pasta according to package instructions.
Drain and set aside.
½ lb. penne pasta

Preheat the oven to 400 degrees.
Place the broccoli florets on a sheet pan lined with foil or parchment paper. Drizzle with a generous glug of olive oil and sprinkle with a little salt.
Roast in the oven for 10 minutes. (Note-If you like more caramelization leave it in the oven for a minute or two longer.)
3 cups broccoli florets, cut into bite size pieces, olive oil
Add the pine nuts to the baking sheet (with the broccoli) and roast and additional 1 ½ - 2 minutes.
Set aside.
2 tablespoon pine nuts

In a small sauce pan add the butter and olive oil over low heat.
2 tablespoon butter, 2 tablespoon extra virgin olive oil
Once the butter is melted add the garlic and lemon zest. Cook for 2-3 minutes, making sure the garlic does not brown!
1 tablespoon lemon zest, 2 plump garlic cloves, sliced thinly
Remove the pan from the heat and add the lemon juice and salt.
3 tablespoon fresh lemon juice, ½ teaspoon kosher salt

In a large bowl combine the pasta, pine nuts, and broccoli. Drizzle the lemon garlic butter sauce over the pasta mixture and toss to coat.
Serve immediately.
**Optionally toss in some fresh grated parmesan cheese