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.
Servings 4 people
Equipment
- large pot
Ingredients
- 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)
- 2 tablespoon pine nuts
- 2 tablespoon butter
- 2 tablespoon olive oil (I like to use extra virgin olive oil)
- 1 tablespoon lemon zest (about 1 lemon)
- 3 tablespoon fresh lemon juice
- ½ tsp salt
- 2 plump garlic cloves, sliced thinly
Instructions
- Recipe Note: 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.
Pasta
- Cook the penne pasta according to package instructions. Drain and set aside.
Oven Roasted Broccoli
- 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.)
- Add the pine nuts to the baking sheet (with the broccoli) and roast and additional 1 ½ - 2 minutes.Set aside.
Lemon Garlic Butter Sauce
- In a small sauce pan add the butter and olive oil over low heat.
- Once the butter is melted add the garlic and lemon zest. Cook for 2-3 minutes, making sure the garlic does not brown!
- Remove the pan from the heat and add the lemon juice and salt.
Assemble
- 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