Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic

An easy, deeply flavorful pasta recipe featuring roasted cauliflower and broccoli - plus parmesan cheese, garlic and bright lemon to round out the salty-umami-tangy symphony of tastes. Deceptively simple: a 30-minute meal with just a few ingredients that add up to surprisingly big, big flavors! And with all the roasted broccoli and cauliflower, it's a quick meal-in-one perfect for busy nights or Meatless Monday!

Ingredients

  • 8 cups broccoli florets (see note)
  • 1/4 cup (4 tablespoons) extra virgin olive oil, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1/4 teaspoon black pepper, divided
  • 8 cups cauliflower florets (see note)
  • 12 ounces whole wheat penne pasta
  • 1 cup reserved pasta cooking water
  • 1 cup shredded parmesan cheese (see note)
  • 3 tablespoons lemon juice
  • 1 tablespoon minced garlic

Instructions

  1. Preheat oven to 475ยบ F, and bring a large pot of water to a boil on the stove.
  2. On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper, making sure the oil and seasonings are evenly distributed. (if you prefer, you can toss the ingredients together in a bowl and then dump the broccoli mixture out onto the baking sheet.) On a second parchment-lined baking sheet, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Make sure the vegetables are spread out evenly on the baking sheets, and not heaped on top of each other, so they roast properly rather than steaming.
  3. .......

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