Alison'S Campanelle
- 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
- 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.
- Cook campanelle until al dente and add to bowl of broccoli and reserved pasta water, mix well until pasta is coated evenly.
- Breadcrumbs: Mix all and use as garnish.
olive oil, broccoli floret, lemon, cheese, garlic, pasta, reserved pasta water, breadcrumbs, breadcrumb, parsley, garlic, red pepper
Taken from www.food.com/recipe/alisons-campanelle-535791 (may not work)