Name: Spaghetti al Limone (Lemon Pasta) with Basil & Garlic-Roasted Veggies
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 crowns broccoli; 1 small pkg fresh basil; 6 cloves garlic; 177 ml heavy whipping cream; 1 ½ bunches kale; 1 ½ lemons; 85 g Parmesan cheese; 425 g spaghetti pasta; black pepper; crushed red pepper; extra virgin olive oil; salt

Spaghetti al Limone (Lemon Pasta) with Basil & Garlic-Roasted VeggiesSpaghetti al Limone (Lemon Pasta) with Basil & Garlic-Roasted Veggies — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 crowns broccoli

1 small pkg fresh basil

6 cloves garlic

177 ml heavy whipping cream

1 ½ bunches kale

1 ½ lemons

85 g Parmesan cheese

425 g spaghetti pasta

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 205°C (400°F).

Fill a large pot halfway with water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve ¾-cup cooking water before draining and set aside.)

Meanwhile, wash and dry the fresh produce.

Peel and mince garlic. Place in a small bowl along with oil, salt, and pepper; stir to combine the garlic oil.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Transfer to a large baking sheet pan, drizzle with half of the garlic oil (reserving the rest for the kale), toss to coat, and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing halfway through baking, until broccoli is tender-crisp, about 15 minutes. Remove from oven.

Meanwhile, fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into bite-sized pieces. Transfer to another large baking sheet pan, drizzle with remaining garlic oil, toss to coat, and spread out in an even layer.

Add baking sheet to the oven and roast, tossing halfway through, until kale is tender-crisp, about 10 minutes. Remove from oven.

While the veggies are roasting, zest and juice lemons into a medium bowl. Add cream, oil, salt, and crushed red pepper; whisk to combine the lemon cream.

Finely grate Parmesan, add to the bowl with the lemon cream, and stir to combine. Set aside.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Set aside.

Return drained pasta to the pot and place over medium heat. Stir in the Parmesan-lemon cream and reserved pasta water; cook, stirring gently, until cheese has melted and sauce has thickened slightly, 3-4 minutes. Remove from heat.

Stir basil into the pasta.

To serve, divide pasta and veggies between plates or bowls. Top pasta with additional crushed red pepper and enjoy!

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