Roasted Broccoli and Lemon Pasta
Ingredients
The pasta and vegetables
-
3
tablespoons
olive oil
-
1
medium head
broccoli
-
2
medium
leeks
-
2
lemons
lemons
-
10
ounces
whole wheat penne pasta
-
½
teaspoon
crushed red pepper flakes
-
to taste
salt
-
to taste
pepper
For the Almond Parmesan
-
1
cup
raw almonds
-
3
tablespoons
nutritional yeast
-
½
teaspoon
garlic powder
-
½
teaspoon
fine sea salt
Instructions
- Preheat the oven to 400°F.
- Toss the broccoli, leeks, and lemons with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables for about 25 minutes, tossing halfway through.
- Prepare the almond parmesan by blending all its ingredients in a food processor until it resembles grated parmesan.
- In a large bowl, combine the roasted vegetables with the cooked pasta and drizzle with the remaining olive oil.
- Add crushed red pepper flakes and season with salt and pepper to taste.
- Serve with almond parmesan sprinkled on top.
Nutrition Facts (estimated)
Servings
4 servings
Calories
653
Total fat
31g
Total carbohydrates
76g
Total protein
25g
Sodium
356mg
Cholesterol
0mg
You might also like