Angel hair pasta tossed with roasted broccoli, garlic, lemon zest, and Parmesan for a bright, satisfying dish.
# What You Need:
→ Vegetables
01 - 1 large head broccoli, cut into small florets
02 - 8 whole garlic cloves, peeled
03 - 2 tablespoons olive oil
04 - Zest of 1 lemon
05 - Juice of 1 lemon
06 - 2 tablespoons fresh parsley, chopped (optional)
→ Pasta
07 - 12 ounces angel hair pasta
→ Seasonings & Miscellaneous
08 - 1/4 teaspoon red pepper flakes (optional)
09 - Salt and freshly ground black pepper, to taste
10 - 1/4 cup grated Parmesan cheese, plus extra for serving
# How To Make:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Combine broccoli florets and whole garlic cloves with olive oil, salt, and pepper; spread evenly on the baking sheet.
03 - Roast the vegetables for 18 to 20 minutes, stirring once halfway through, until tender and lightly browned and the garlic is soft and golden.
04 - Bring a large pot of salted water to a boil, cook the angel hair pasta until al dente according to package instructions, reserving 1/2 cup of the pasta water before draining.
05 - Transfer roasted garlic cloves to a cutting board and mash them with a fork.
06 - In a large skillet over medium heat, combine mashed garlic, roasted broccoli, lemon zest, and red pepper flakes; add cooked pasta and toss to integrate.
07 - Pour in lemon juice and a splash of reserved pasta water to loosen the mixture if necessary; stir in Parmesan cheese until creamy and well blended.
08 - Taste and adjust seasoning with additional salt, black pepper, or lemon juice as preferred.
09 - Plate immediately and garnish with fresh parsley and extra Parmesan cheese.
