Ingredients
Scale
- 1 head Romanesco (Alternative: Broccoli or cauliflower)
- 4 cloves Garlic, minced
- 8 ounces Pasta (your choice, e.g., penne, spaghetti)
- 3 tablespoons Olive oil (extra virgin recommended)
- ½ cup Parmesan cheese, grated
- ¼ cup Fresh herbs (basil or parsley work well)
- 1 Lemon, zested and juiced
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the romanesco into florets and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until tender and golden.
- Meanwhile, cook the pasta according to package directions until al dente.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 1-2 minutes.
- Add the roasted romanesco and cooked pasta to the skillet, tossing to combine.
- Stir in grated Parmesan cheese and season with salt and pepper to taste.
- Serve with fresh herbs, a squeeze of lemon, and additional Parmesan if desired.
Notes
Ensure the romanesco is cut into even-sized florets for consistent cooking. Taste and adjust seasoning throughout cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 30mg
Keywords: pasta, romanesco, garlic, vegetarian recipe