Pasta w/ Roasted Broccoli, Lemon & Feta

I know you are like me and buy a head of broccoli weekly pretending to be healthy.

I usually stare at it in the fridge, and unless I make that soba noodle with broccoli recipe, I wind up using it for quiche.

Here, I roasted the broccoli, then added it to pasta with feta and it was so damn good.

If you've never roasted broccoli, you are missing out.   It is by far, the most delicious way to serve and eat it.

You will love this a lot, and make it often for a weeknight save, or when that head of broccoli is staring you in the face.

Pasta with Roasted Broccoli, Lemon & Feta:

1 head broccoli, cut up into medium size florets, and using the stems

olive oil

kosher salt

8 oz (half a box) fusilli or shell pasta

Sauce:

juice and zest of a lemon

1/2 cup feta cheese

2 tbsp butter

1/2 cup starchy pasta water

On a large sheet pan, lay out the broccoli florets and stems and drizzle with olive oil.  Sprinkle liberally with kosher salt.   Roast in a 400F oven for 25 minutes, until the edges are crispy. 

Remove and transfer to a skillet or large serving bowl.

Cook the pasta, remembering to save 1/2 cup of the starchy pasta water (to thicken the sauce).

When the pasta is done, dump it into the skillet/bowl w/ the broccoli.  Squeeze the lemon juice all over with the reserved pasta water and add in 2 tbsp of butter, mixing everything to melt the butter.  

Add the feta cheese to the top last.   

Fantastic and easy.