It's misleadingly straightforward … only a couple of fixings that mean shockingly enormous, huge flavors! Besides, with every one of those simmered veggies, it's a supper in-one with no vegetable side dish required – ideal for occupied evenings!
We're fathoming a couple dinnertime battles at the same time today, with one straightforward pasta formula that packs far more flavor than you'd ever think about when you first look at the fixing list.
Trust me – achievement will be yours! Simply take a look at our little instructional exercise video to perceive how everything meets up!
Also try our recipe : Homemade Vegetarian Chili #vegetarian #delicious
- 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
Directions :
- Preheat oven to 475º F, and bring a large pot of water to a boil on the stove.
- 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.
Source : bit.ly/2DdIFy2
Read more our recipe : CRESCENT BACON BREAKFAST RING #bacon #eat
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