Alison'S Campanelle

Name: Alison'S Campanelle
Ingredients: 3 tablespoons olive oil; 1/2 cup broccoli floret; 1/4 lemon, sliced thinly; 2 tablespoons parmigiano-reggiano cheese, grated; 1 teaspoon garlic, minced; 1/4 lb campanelle pasta (or fusilli); 1 tablespoon reserved pasta water; For the Breadcrumbs; 1 tablespoon toasted breadcrumb; 1/2 teaspoon parsley; 1/2 teaspoon garlic, minced; 1/2 teaspoon red pepper

12 ingredients

3 steps

Ingredients

3 tablespoons olive oil
1/2 cup broccoli floret
1/4 lemon, sliced thinly
2 tablespoons parmigiano-reggiano cheese, grated
1 teaspoon garlic, minced
1/4 lb campanelle pasta (or fusilli)
1 tablespoon reserved pasta water
For the Breadcrumbs
1 tablespoon toasted breadcrumb
1/2 teaspoon parsley
1/2 teaspoon garlic, minced
1/2 teaspoon red pepper

Directions

1

Sauce: Heat oven to 400 degrees F In medium bowl mix together olive oil, broccoli, lemon, parmigiano Reggiano and garlic. Lay mixture onto sheet pan lined with parchment paper and roast for 7 minutes or until broccoli chars. When cooled, chop mixture finely and place back in medium bowl.
2

Cook campanelle until al dente and add to bowl of broccoli and reserved pasta water, mix well until pasta is coated evenly.
3

Breadcrumbs: Mix all and use as garnish.