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

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.

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)