Romanesco and Parmesan Penne

Ingredients 

  • 1 head romanesco leaves removed, stem trimmed & broken into small florets

  • 3 tablespoons olive oil

  • 1-1/2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 8 ounces penne

  • 2-3 garlic cloves minced

  • 1/4 teaspoon red pepper flakes

  • Zest and juice of 1 lemon

  • 1/4 cup grated parmesan cheese

  • 1/4 cup chopped toasted walnuts (optional)

Instructions 

  • Preheat the oven to 425 degrees F.

  • In a large bowl, toss the romanesco with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper.

  • Spread the romanesco into a single layer a sheet pan. Roast for 20-22 minutes until it is brown at the edges. Toss the florets halfway through roasting and rotate the sheet pans in the oven.

  • While the romanesco is roasting, cook the pasta until al dente according the package instructions. Reserve 1/2 cup pasta water and drain in a colander.

  • Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium high heat.

  • Sauté the garlic, 1/2 teaspoon salt and 1/2 teaspoon black pepper until fragrant, about 30 seconds.

  • Stir the pasta into the lemon-garlic mixture.

  • Then stir in the roasted romanesco, lemon juice, parmesan and walnuts.

Haley Smith