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.