3cups broccoli florets, cut into bite size pieces (this will be 1 large head of broccoli)
2 tbspolive oil(I like to use extra virgin olive oil)
1tbsplemon zest (about 1 lemon)
3tbspfresh lemon juice
½ tsp salt
2plump garlic cloves, sliced thinly
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!Off the heat add the lemon juice and 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.