Lemony Roasted Broccoli With Pasta, Pignolas & Sweet Italian Sausage

Thursday, January 5, 2012

My love affair with roasted Brussels sprouts rages on. I just love the way roasting brings out their sweetness, and enhances their nutty flavor. I've been so enjoying them that I decided to see if I could recreate the joyful experience with broccoli, their cruciferous cousin.

Cut up broccoli by Eve Fox, Garden of Eating blog, copyright 2012

I looked online to see what temp to roast broccoli at and found this simple, yummy sounding recipe from Ina Garten, a.k.a., the Barefoot Comtessa, for lemony roasted broccoli that I modified slightly.

The prep is very simple -- you wash and cut up the broccoli into florets and chunks -- I always include the stem as it's just as tasty and nutritious as the florets -- no need to waste it! Toss with olive oil, minced garlic, lemon zest, sea salt and freshly ground pepper and spread in a single layer on a heavy baking sheet.

Broccoli by Eve Fox, Garden of Eating blog, copyright 2012

Roast at 400 degrees for about 20 minutes, flipping once to ensure even roasting. Et voila, you've got the most divine, sweetly caramelized, richly nutty, fragrantly garlicky, lemony treat you can imagine. It may not look like much but it will melt in your mouth.

Roasted broccoli with garlic and lemon zest by Eve Fox, Garden of Eating blog, copyright 2012

I paired it with pasta, toasted pine nuts, a bit more lemon zest and juice, sweet Italian sausage, and sauteed red onion.

Sweet italian sausage and red onion by Eve Fox, Garden of Eating blog, copyright 2012

Then topped it all with a small avalanche of freshly grated Parmesan cheese.

Grated Parmesan by Eve Fox, Garden of Eating blog, copyright 2012

Mmmm mmmm gooooooood. Even our two and a half year old son liked it and that is saying something these days.

Roasted Broccoli With Sweet Italian Sausage, Pinenuts, Parmesan & Pasta by Eve Fox, Garden of Eating blog, copyright 2012

Lemony Roasted Broccoli With Pasta, Pine Nuts & Sweet Italian Sausage
Serves 4

Ingredients

* 1 box of organic pasta (whatever shape you like)
* 1 large head of broccoli, cleaned, trimmed and cut into florets and chunks of a similar size
* 3/4 pound sweet Italian sausage (optional)
* 1 large red onion, sliced
* 1/2 cup toasted pine nuts
* Zest of two lemons (get organic if you can since you'll be using the skin) and the juice of one of them
* 3-4 cloves garlic, minced or pressed
* Olive oil for roasting and sauteeing
* Sea salt
* Freshly ground black pepper
* 1/3 cup freshly grated Parmesan cheese

Directions

1. Preheat the oven to 400 degrees F. Place the broccoli florets on a heavy baking sheet large enough to hold them in a single layer. Toss the garlic with half the lemon zest, all of the garlic, sea salt, pepper, and 3-4 tablespoons of olive oil. Roast for 20 to 25 minutes, flipping once to ensure even roasting, until the pieces are crisp-tender and browned at the tips.

2. Bring the water for the pasta to a boil and cook according to the directions on the box until al dente. Drain and toss with a little olive oil then set aside.

3. While you're cooking the pasta and roasting the broccoli, sautee the red onion and the sausage in a saucepan, cooking until the onion is translucent and sweet and crumbling the sausage into small pieces.

4. Remove the broccoli from the oven and toss with other half of the lemon zest and the juice from one lemon. Toss with the pasta, onions, sausage and pine nuts and top with the Parmesan cheese. Serve hot.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

2 comments:

The Food Hunter said...

what a perfect meal.

Dciccotto said...

Do you know the nutrition info for this meal???

Thursday, January 5, 2012

Lemony Roasted Broccoli With Pasta, Pignolas & Sweet Italian Sausage

My love affair with roasted Brussels sprouts rages on. I just love the way roasting brings out their sweetness, and enhances their nutty flavor. I've been so enjoying them that I decided to see if I could recreate the joyful experience with broccoli, their cruciferous cousin.

Cut up broccoli by Eve Fox, Garden of Eating blog, copyright 2012

I looked online to see what temp to roast broccoli at and found this simple, yummy sounding recipe from Ina Garten, a.k.a., the Barefoot Comtessa, for lemony roasted broccoli that I modified slightly.

The prep is very simple -- you wash and cut up the broccoli into florets and chunks -- I always include the stem as it's just as tasty and nutritious as the florets -- no need to waste it! Toss with olive oil, minced garlic, lemon zest, sea salt and freshly ground pepper and spread in a single layer on a heavy baking sheet.

Broccoli by Eve Fox, Garden of Eating blog, copyright 2012

Roast at 400 degrees for about 20 minutes, flipping once to ensure even roasting. Et voila, you've got the most divine, sweetly caramelized, richly nutty, fragrantly garlicky, lemony treat you can imagine. It may not look like much but it will melt in your mouth.

Roasted broccoli with garlic and lemon zest by Eve Fox, Garden of Eating blog, copyright 2012

I paired it with pasta, toasted pine nuts, a bit more lemon zest and juice, sweet Italian sausage, and sauteed red onion.

Sweet italian sausage and red onion by Eve Fox, Garden of Eating blog, copyright 2012

Then topped it all with a small avalanche of freshly grated Parmesan cheese.

Grated Parmesan by Eve Fox, Garden of Eating blog, copyright 2012

Mmmm mmmm gooooooood. Even our two and a half year old son liked it and that is saying something these days.

Roasted Broccoli With Sweet Italian Sausage, Pinenuts, Parmesan & Pasta by Eve Fox, Garden of Eating blog, copyright 2012

Lemony Roasted Broccoli With Pasta, Pine Nuts & Sweet Italian Sausage
Serves 4

Ingredients

* 1 box of organic pasta (whatever shape you like)
* 1 large head of broccoli, cleaned, trimmed and cut into florets and chunks of a similar size
* 3/4 pound sweet Italian sausage (optional)
* 1 large red onion, sliced
* 1/2 cup toasted pine nuts
* Zest of two lemons (get organic if you can since you'll be using the skin) and the juice of one of them
* 3-4 cloves garlic, minced or pressed
* Olive oil for roasting and sauteeing
* Sea salt
* Freshly ground black pepper
* 1/3 cup freshly grated Parmesan cheese

Directions

1. Preheat the oven to 400 degrees F. Place the broccoli florets on a heavy baking sheet large enough to hold them in a single layer. Toss the garlic with half the lemon zest, all of the garlic, sea salt, pepper, and 3-4 tablespoons of olive oil. Roast for 20 to 25 minutes, flipping once to ensure even roasting, until the pieces are crisp-tender and browned at the tips.

2. Bring the water for the pasta to a boil and cook according to the directions on the box until al dente. Drain and toss with a little olive oil then set aside.

3. While you're cooking the pasta and roasting the broccoli, sautee the red onion and the sausage in a saucepan, cooking until the onion is translucent and sweet and crumbling the sausage into small pieces.

4. Remove the broccoli from the oven and toss with other half of the lemon zest and the juice from one lemon. Toss with the pasta, onions, sausage and pine nuts and top with the Parmesan cheese. Serve hot.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

2 comments:

The Food Hunter said...

what a perfect meal.

Dciccotto said...

Do you know the nutrition info for this meal???