You can cook the pasta and while the veggies are in the oven for this easy roasted romanesco arugula pasta with lemon and garlic.
- 2 medium heads 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 fusilli
- 2–3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Zest and juice of 1 lemon
- 2 cups baby arugula (about 2 big handfuls)
- 1/4 cup grated pecorino cheese
- 1/4 cup chopped toasted walnuts
- 1 tablespoon chopped parsley
- 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 on two sheet pans. 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, arugula, Pecorino, walnuts and parsley.
You can substitute romanesco with cauliflower or broccoli.
Also, you can use Parmesan cheese instead of pecorino.
Store leftovers in an airtight container in the fridge up to 3 days. Eat them cold as a salad and add more arugula. Or warm them in the microwave or on the stove in a skillet with a little olive oil.
Keywords: romanesco recipe, roasted romanesco, arugula pasta
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