Broccoli, lemon, garlic, and pasta—what’s not to like? I enjoy brown-rice pasta, but you can use any pasta in this recipe. Shallots, leeks, or whatever onions you have on hand can replace the cipollini onions.
- cipollini onions
- extra-virgin olive oil
- brown-rice penne
- lemon zest and juice
- minced garlic
- parsley, chopped
- sliced toasted almonds
- Preheat toaster oven or regular oven to 400º F. Line a rimmed baking sheet with parchment paper.
- Trim and peel large broccoli stems and cut in half lengthwise; divide broccoli crowns into florets. Trim onions and cut in half. Pour vegetables onto baking sheet, toss gently with oil, and season with salt and pepper. Roast until vegetables are browned and soft. Set aside.
- Cook pasta according to package directions. Drain, reserving 1 to 2 cups of pasta cooking water to use in the sauce. Rinse pasta with warm water so it doesn’t clump and drain again.
- Meanwhile, roughly chop roasted vegetables and put in a large serving bowl. Add pasta to the bowl.
- Make sauce: Heat more oil in a small pan over medium heat. Add garlic and lemon zest and juice and cook for a minute or two. Add reserved pasta cooking water, salt, and pepper and bring to a simmer. Pour sauce over pasta and vegetables; toss to combine. Adjust seasonings. Mix in parsley and top with almonds.