Garlic Butter Pasta with Roasted Broccoli & Brussels Sprouts
Servings 4
Ingredients
- 1 pound broccoli florets
- 2 cups Brussels sprouts trimmed and halved
- 2 Tablespoons high-heat oil such as avocado oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon crushed black pepper
- 8.8 ounces chickpea casarecce pasta
- 6 Tablespoons unsalted butter
- 4 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup freshly grated Parmesan cheese
- 1 lemon zested
To Serve
- Crushed red pepper flakes
- Parmesan cheese
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, toss the broccoli florets and Brussels sprout halves with oil, salt, and the black pepper. Arrange the vegetables evenly on a sheet pan, and bake until the vegetables are golden brown, about 18-22 minutes, tossing occasionally. Meanwhile, prepare the pasta.
- In a large pot, bring salted water to a boil, and cook the pasta according to the package instructions, then drain well.
- In a skillet or saucepan, melt the butter over medium heat. Add the garlic and the crushed red pepper flakes, and continue to cook, stirring constantly, until the garlic softens.
- Remove the butter mixture from heat. Stir in the pasta, Parmesan and lemon zest. Add the roasted vegetables, and stir everything until well combined.
- Serve immediately. Garnish with extra red pepper flakes and/or extra Parmesan, if desired.